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 onion

Einen Hecht sauer mit scheublichten zwiebeln

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 094rRecipe Nr. 81 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.79, wo9b.81Shared ingredients: wo9b.65, wo9b.81, wo9b.83Same ingredients in following recipe: 2 2Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: boiledType: sour

Einen Hecht sauer mit scheublichten zwiebeln Nim die hecht schele sie schneidt die fein zu dunnen scheublein vnd nim den hecht zu Reiß in vnd schneidt in vff stucken wasch in sauber aus als dan setz waßer vber in ein keßell mache den hecht fein blaw saltz das waßer wirff den hecht darein wen du in abgescheumet so schutte die zwiebeln darzu hinein laß wol miteinander sieden vnd geuß ein wenig essig darzu wens gesotten so Thue einen leffeluol butter darzu als dan ists recht etc.

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