CoReMA

Cooking Recipes of the Middle Ages

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Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Pike, boiled with roasted bacon and onion

Ein andern Hecht mit speck vnd mit geroesten Semmeln etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 089rRecipe Nr. 65 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.65Shared ingredients: wo9b.65Same ingredients in following recipe: 5 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: sour

Ein andern Hecht mit speck vnd mit geroesten Semmeln etc. Nim zwiebeln schneidt sie Roest sie fein braun in butter nim durchwachssen speck schneidt schnittlein daraus eines fingers lang kerbe in fein klein Thue in in ein Eyssern Pfannen vnd laß in auch fein braun braden nim darnach den hecht Reiß in wesch in fein sauber aus setz waßer in keßel vber laß es sieden saltz es zuuor wirff den hecht darein vnd wen er wol gesotten hatt so nim die zwiebeln Thue das feiste rein daruon weg geuß essig darauff Thue Pfeffer darein geuß vber die fisch her wirff als ein welsche nuß groß butter darzu laß es gemach mit einander sieden vnd wen du sie hast an gericht so lege den gebratten speck daruber hero man mag in auch fullen wie den vorgemeltten hecht etc.






Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"