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 and herring puree

Ein Hecht mit Hering etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 099rRecipe Nr. 93 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.93Shared ingredients: wo9b.93Same ingredients in following recipe: 3 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pureeType: -

Ein Hecht mit Hering etc. Nim ein hering oder achte die fein feist sein wesser sie eine nacht In vff den morgen wesche sie fein sauber aus als dan nim einen hecht Reiß in zuschneidt in wesch in sauber aus setz in vber saltz in gar ein kleines bißlein siede in gar wol abe wen es gesotten so nim In vnd zu Pfluck in gar klein aus den gretten darnach nim Hering zeuch in die hautt abe schabe das fleisch fein daruon von gretten doch das du keine gretten mit bekommest laß ein gutt Theil frische butter zergehen in einen Tigel thue die hering vnd hecht darein rurs wol durcheinander Pfeffers du musts aber wol ruhren vnd setz es auff ein kohlfewer laß gemach bratten das gelb wirdt man muß aber Immer ruhren als dan ists recht etc.






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