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 cheese parsley root sauce

Einen Hecht mit Parmasan kesz vnd Pettersilgen wurtzell etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 092vRecipe Nr. 76 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.76Shared ingredients: wo9b.76Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Einen Hecht mit Parmasan kesz vnd Pettersilgen wurtzell etc. Nim Pettersilgen wurtzel schneidt sie fein klein setz sie bey mitt Rindtfleisch brue wen sie gekocht ist so reibe sie in einem Reib asch schlage sie durch ein durchschlag mit Rindtfleisch brue Parmasan keß genommen vnd den vff ein Riebeyssen gerieben Thue in zu der selbigen Pettersilgen wurtzell [93r] darnach wurtz es ab mit Pfeffer vnd saffran nim dan ein hecht schiepffe in schneidt in zu stucken wasch in fein sauber aus geuß in ein kessel Rindtfleisch brue laß sie sie siedent heiß werden lege den hecht darein vnd wen er wol gesotten vnd gescheumet ist so nim den keße vnd die Pettersilgen wurtzell geuß daruber hero Iedoch rur es zuuor wol vmb vnd vnd richte es an so ist es recht etc.

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