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.

Fried pike with sauerkraut

Ein back Hecht mit sauern krautt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 098vRecipe Nr. 92 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.92Shared ingredients: wo9b.92Same ingredients in following recipe: 4 2Same tools in following recipe: 0

Categories:

Main ingredient: fish fishPreparation: pan fried panfriedType: sour sour

Ein back Hecht mit sauern krautt Nim ein hecht schiepffe in vnd kerbe in schneid in vff stucken saltz in weltze in in mehl lege in in geschmeltzte butter vnd back in fein gelbe die butter muß heiß sein nim sauer krautt geuß ein wenig essig darein do es nicht genug sauer ist mache in abe mit frischer butter Thue saffran vnd ein wenig Pfeffer darzu vnd wen du wilst anrichten so geuß [99r] ein wenig maluasier Irgend j leffeluol darein das mans nur schmeckt vnd lege den hecht in die schussel vnd das krautt fein daruber hero so ists dan recht etc.

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