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 turnips

Hecht mit steckrueblein etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 092vRecipe Nr. 75 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.54, wo9b.75Shared ingredients: wo9b.75Same ingredients in following recipe: 2 1Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Hecht mit steckrueblein etc. Nim steck Rueblein schabe sie rein schneide sie scheublicht thue sie in ein Thopff thue einen gutten leffeluol mit zucker darzu nim den hecht schneidt in vff stucken wen du in gerissen hast wasche in sauber aus darnach setz waßer in ein keßel vber saltzes vnd schutte die Rueben darein wen das waßer gesotten vnd Thue den hecht auch darzu laß in wol ein sieden vnd wen er ein fein bruelein bekompt so Thue butter darein vnd do er nicht genug gepfeffertt kanstu mehr daran Thun etc.






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