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 lemons

Einen Hecht mit zittronen etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 089rRecipe Nr. 66 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.66Shared ingredients: wo9b.66Same ingredients in following recipe: 5 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Einen Hecht mit zittronen etc. Nim den Hecht Reiß in zu schneidt in zu stucken wie sunst vnd wen er zu schnitten so schneide das in allen stucken wieder enttzwey am hecht fleisch die hautt aber muß gantz bleiben vnd spere es oder breitte es von einander [89v] klopff es wol das es fein breitt wirdt als dan Pfeffer vnd saltz es wurffs in zergangener butter wirff es wol darein herwieder nims wieder heraus legs auff ein Rost laß fein gemach bratten das sie fein gelb werden du must es immer begissen nim zittronen schneid sie fein scheublicht vnd geuß darauf essig vnd Rindtfleisch brue Pfeffers Thue auch ein leffeluol butter darein laß fein gemach miteinander sieden als dan wan du die fisch hast angericht so nim die brue vnd geuß sie daruber hero Lege die zittronen schnittlein oben daruber hero etc.






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