CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Fried pike in apple lemon sauce

Einen Back Hecht mit zittronen vnd oepffeln etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 098rRecipe Nr. 90 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.90Shared ingredients: wo9b.90Same ingredients in following recipe: 4 1Same tools in following recipe: 0

Categories:

Main ingredient: fish fishPreparation: pan fried panfriedType: -

Einen Back Hecht mit zittronen vnd oepffeln etc. Nim die hecht schiepffe in kerbe in schneidt in klein zu stucken als dan saltz in wol weltz in in mehl nim heiße geschmeltzte butter back in fein gelb darinnen nim zittronen schele sie auch oepffel schele die vnd die zittronen schalen darzu beneben einer halben zwiebeln nur das es darinn zuschmecken ist vnd nim semmeln weiche sie in wein vnd hacks alles durcheinander ohne die gescheltte zittronen geuß wein darauff laß wol miteinander sieden vnd wens wol gesotten so wurtz es ab mit zucker zimmetrinde vnd ein wenig Ingber laß wol miteinander sieden als dan schneide die zittronen scheublicht thue die kern heraus das sie nicht zu bitter wirdt vnd thue sie auch in den sott wen du schier wilst anrichten vnd so er nu angericht ist so geuß den sott daruber vnd lege die scheubichten zittronen herumb etc.






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