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 gingerbread sauce

Ein andern karpffen in einer Nelcken brue mit Pfeffer kuchen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 100vRecipe Nr. 99 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.99Shared ingredients: wo9b.99Same ingredients in following recipe: 1 6Same tools in following recipe: 3

Categories:

Main ingredient: fishPreparation: boiledType: sour

Ein andern karpffen in einer Nelcken brue mit Pfeffer kuchen Nim Pfeffer kuchen Reib in vff ein Reibeyssen nur ein stucklein Thue in in ein Topfflein geuß darauff essig vnd laß gemach miteinander sieden [101r] rure es vmb das es fein schlecht wirdt doch gieb achtung es brennet leichtlich an darnach nim den Karpffen schiepffe in Reiß in zu stucken vnd weschen sauber aus schutte Saltz in ein keßel vnd geuß essig vnd waßer darauff Thue den karpffen zuuor ehe du das waßer vnd essig hinein geust in keßell vnd setz in vber laß in wol sieden als dan wan er wol gesotten so nim die vor gemeltte Pfefferkuchen brue wurtze sie ab mit nelcken vnd zucker geuß vber den karpffen her vnd laß gemach vff sieden als dan ists recht etc.

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