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, roasted, in apple onion sauce

Ein gebratten kolb Hecht mit zwiebeln vnd oepffeln etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 094vRecipe Nr. 83 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.83Shared ingredients: wo9b.83Same ingredients in following recipe: 3 6Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: sour

Ein gebratten kolb Hecht mit zwiebeln vnd oepffeln etc. Nim den hecht Reiß in von einander doch das er beysammen bleibet thue den Ruckgradt herauß als dan so Pfeffer vnd saltz in Reg in auff ein Rost laß in fein gemach bratten begeuß in Immer mit butter nim zwiebeln [95r] vnd opffeln schele sie schneidt sie wurfflicht Thue sie in einem Topff geuß waßer darauff laß wol miteinander sieden geuß essig darzu wurtz es abe mit Pfeffer zucker vnd saffran vnd laß wol miteinander vff sieden vnd wen der fisch an gericht so geuß darueber hero etc.

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