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.

Trout or berch in fried onion sauce

Gruhne Fohren oder Perschken guett zu Siedenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 098rRecipe Nr. 118 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.118Shared ingredients: wo8.118Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Gruhne Fohren oder Perschken guett zu Siedenn etc. Reiß die Fohren oder Perschken Am Rucken Auf Nim sie Aus Alleine in Perschken [98v] Laß den Rogen wasche sie dan Auß einem Wasser vndt Seudt sie in einem weißen wein Oder halb wasser vndt halb wein wan es nun fast halb eingesotten ist So Roeste zerschnittene zwiebeln in einem heißen schmalz thue die Bruhe zum theil dauon vndt schutte die zwibeln darain Auch ein wenigk Pfeffer Ingber zucker oder honigk daran Las wohl miteinander halb einsieden So man will wan sie Also zugerichtett sein So richte sie fein warm Ahn vndt streuhe Ingber daruber So ists Rechtt etc.






Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"