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

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Black sauce, for carp

Schwartze Suppen An die Karpfen zu machenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 039rRecipe Nr. 106 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.106, wo7b.84Shared ingredients: wo7a.106Same ingredients in following recipe: 5 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Schwartze Suppen An die Karpfen zu machenn Ein schwartz Suppen an die Karpfen zu machenn Fahe den Thron daß ist denn schwais vom visch karpfen huechen dann so Nim ein truckhes brotschnitlein Baee es das schwartz wirdt zerbrockhls vnnd geuß ein wein dran laß Sieden das waich wirt vnnd treibs durch wie ein Pfeffer vnnd machs mit wein ab thue waß darein das Sueß wirt Negelstup vonn dem durchtribnen schnitl wirts fein dickh Sonnst Nimbt man getriben letzelten zwir bachen Aber mit dem schnitl ists zimlicher vnd gesuennder solche Supen laß erlich sieden vnd seueth den visch Im saltz wie man dan den fisch soll sieden so er gesoten ist so klaub die stueckh fein auf ein weite schueßl geueß das sueplen vberal vf die stueckh vnd stups mit Ingber oder zimmetroern den thron oder schwais vom visch so du in fahest den muß man vorhin in ein wein fahen [39v] daß gibt denn Suplen die schwaertz So man aber den thron nit hat so macht mans schwartz wie oben steth baet ruckhen schniten






Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"