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 pike offal and turnips

Einen stockfisch von Hecht mit kleinen Steck Rublein etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 099vRecipe Nr. 95 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.95Shared ingredients: wo9b.95Same ingredients in following recipe: 3 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Einen stockfisch von Hecht mit kleinen Steck Rublein etc. Nim die Rueblein schabe die vnd schneidt sie fein scheublicht Thue sie in ein Topff laß sie wol kochen vnd thue einen leffeluol zucker dar zu nim hernach den hecht Reiß in schneid in zustucken nim die dermer von hecht mache sie fein sauber rein vnd nim den hecht thue in in ein Keßel die dermer vnd die leber auch darzu seudt sie fein gar abe nim die fische von den gretten das keine mit dran bleibet als dan nim die Rueblein wen sie weich gesotten thue sie in ein fisch keßel vnd nim die dermer vnd die leber vnd [100r] thue sie auch dar zu schneidt sie zuuor klein in lenglichte stucklein den hecht desselbigen gleichen mit bey gelegt in den fisch kessel wens gesotten so Thue butter darzu vnd ein wenig Pfeffer als dan seudts auff so ists recht etc.






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