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

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Pike, boiled with bacon, onion and pears

Einen Hecht mit Speck vnd Pirn etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 092rRecipe Nr. 74 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.74Shared ingredients: wo9b.74Same ingredients in following recipe: 3 4Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: boiledType: -

Einen Hecht mit Speck vnd Pirn etc. Nim durch wachssen speck schneidt in eines fingers lang kerbe in thue in in einem Topff laß in wol weich kochen darnach nim Pirn schele sie schneidt sie virttelicht nim zwiebeln eine oder 6 hacke sie fein klein thue sie auch zu den Pirn in ein gerumen Topff geuß viel waßer darauff als wen die Pirn baltt Gar sindt so nim den hecht schipffe in Reiß in schneid in vff stucken weschen sauber aus setz waßer vber in ein keßel saltz es Thue den hecht darein scheume in wol so nim als dan die Pirn mit sampt der brue vnd zwiebeln schutt es zu den hecht hinein vnd laß wol miteinander sieden wens wol gesotten so [92v] nim den speck aus der brue vnd thue in auch darein ists nicht feist genug so thue von der speckbrue 2 leffeluol darzu wurtz es ab mit Pfeffer vnd saffran etc.






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