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 in vinegar rose water sauce

Ein Hecht mit Rossen wasser

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 090rRecipe Nr. 68 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.68Shared ingredients: wo9b.68Same ingredients in following recipe: 1 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sour

Ein Hecht mit Rossen wasser Nim den hecht schneidt in zu stucken seutt in Treug abe wen du in gesotten so zeuch ime die hautt abe vnd Pfluck in klein das kein gretten darinnen bleiben als dan nim zergangene butter Thue in darein vnd laß in gemach bratten rurs vmb das ein wenig beginnet gelb zu werden vnd wen du balt wiltt anrichten so Thue sie den heissen essig daruber vnd laß nur ein sutt auff thun wurtz es ab mit gestossen muscatten blumen wens vff gesotten so geuß ein gutten leffeluol rossen waßer darzu vnd richt es dan an etc.






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