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 apple, lemon, onion and bacon

Ein andern Hecht mit zittronen oepffeln zwiebeln vnd Speck etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 089vRecipe Nr. 67 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.67Shared ingredients: wo9b.67Same ingredients in following recipe: 2 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Ein andern Hecht mit zittronen oepffeln zwiebeln vnd Speck etc. Nim zittronen j zwiebeln vnd 2 oepffel vnd ein wenig semmeln ein stucklein speck als ein welsche nuß groß hacks vffs kleinste durcheinander nim den hecht schiepffe in wesch in sauber aus schneidt in in stucklein nim ein kessel thue saltz darein lege den hecht darzu geueß wein darauff vnd ein wenig waßer thue das gehackte auch darzu setz es vber laß es gemach miteinander sieden als dan wens wol gesotten geueß ein wenig essig darzu wurtz es ab mit [90r] Pfeffer saffran vnd zucker laß gemach miteinander vff sieden also ists recht

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