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 lemon onion sauce

Einen Hecht mit Lemonien vnd zwiebeln etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 090vRecipe Nr. 71 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.71Shared ingredients: wo9b.71Same ingredients in following recipe: 4 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: sour

Einen Hecht mit Lemonien vnd zwiebeln etc. [91r] Nim lemonien vnd eine zwiebel oder 8 setz sie mit waßer bey laß sie wol weich sieden Thue die selbige brue daruon nim vnd reibes in einem Reibasch nim auch ein wenig semmel darzu schlag es durch mit wein als dan nim den hecht schiepffe in zu schneidt in vnd wesch in fein sauber aus setz in zu mit halb waßer vnd wein vnd wen er gar wol gesotten so nim den selbigen sott wurtz in abe mit saffran Pfeffer Ingber zucker vnd geuß ein wenig essig darzu damit es ein wenig seuerlich schmeckt laß gemach miteinander ersieden so ist es Recht etc.






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