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, stuffed with pike, roasted

Ein gefultten gebratten Hecht

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 091rRecipe Nr. 72 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.72Shared ingredients: wo9b.72Same ingredients in following recipe: 3 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Ein gefultten gebratten Hecht Nim ein Hecht schneid in siehe dich aber wol fur das du in die hautt nicht zu Reissest darnach siehe aber das du einen gutten fingers breitt fleisch vnd hautt am kopffe bey sammen bleibt damit auch die fittigen an der Hautt bleiben nim das fleisch von den gretten nim geweichte semmeln vnd ein wenig Pettersilgen auch darzu hack es durcheinander vffs aller kleinste vnd laß butter in einen Tiegel zergehen vnd Thue das gehackte darein schlage eyer darein das es nicht zu dunne wirdt saltzes Pfeffers vnd Ingbers ein [91v] wenig Ruhr es wol durcheinander vnd fulle das in die hautt als dan nim den kopff nehe in wieder hinan Pfeffern vnd saltzen auch betreiff in mit butter wol leg in auff den Rost vnd laß in bratten wie ein andern hecht vnd richt in an etc.






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