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 parsley root

Einen Hecht mit abgeriebener Pettersilgen wurtzel etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 093rRecipe Nr. 78 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.78Shared ingredients: wo8.83, wo9b.76, wo9b.78Same ingredients in following recipe: 1 3Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Einen Hecht mit abgeriebener Pettersilgen wurtzel etc. Nim Pettersilgen wurtzel mache in fein Rein schneide sie klein vnd setze sie bey mit Rindtfleisch brue wen sie weich gekocht so Reibe sie in ein Reib [93v] asch schlag sie durch mit Rindfleisch brue nim ein Hecht schiepffe in Reiß In schneidt in zu stucken wesch in sauber aus in Rindtfleisch brue geuß sie in ein keßell wens seudt so wirff den Hecht darein wen er wol gesotten wurtze die Pettersilgen wurtzel abe mit Pfeffer vnd saffran vnd geuß gemach darein laß gemach sieden das ein dickes bruelein krigt so ists recht etc.






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