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.

Carp in clove sauce

Einen karpffen in einer Nelcken brue

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 100vRecipe Nr. 98 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.102, wo9b.98Shared ingredients: wo9b.100, wo9b.101, wo9b.106, wo9b.98Same ingredients in following recipe: 1 6Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Einen karpffen in einer Nelcken brue Nim den karpffen schiepffe in wasch in fein sauber aus lege in auff ein sauber brett Reiß in vnd schneid in vff stucken nim ein fisch keßel Thue saltz darein lege dan karpffen auch darzu geuß essig vnd waßer daruber setz in vber laß in wol sieden als dan wan er wol gesotten ist so wurtze in abe mit Pfeffer vnd nelcken vnd zucker vnd Ist er nicht sauer genug so geuß mehr essig darzu das der zucker vergeht laß in gemach sieden das es ein dickes bruelein krigt als dan ists recht etc.

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