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 in parsley sauce

Einen hecht mitt Petersilligen wurtzell vndt grunes gestoessen einzumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 081rRecipe Nr. 98 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.98Shared ingredients: wo8.98Same ingredients in following recipe: 6Same tools in following recipe: 4

Categories:

Main ingredient: fishPreparation: boiledType: sour

Einen hecht mitt Petersilligen wurtzell vndt grunes gestoessen einzumachen etc. Nim eine gute handt voll Petersilligen wurtzell Sampt dem grunen thue sie mitteinander in einen topff geus ein zwey maß wasser daran vndt Laß miteinander Sieden biß es wohl weich wirdt darnach Stoes oder Reibe die Petersilligen wurtzeln vnndt grunes in einem Moerssell [81v] oder Reib Topff gar Klein wie ein muss in das nim 4 oder 5 gebehete Semmel schnitten vndt weiche sie in das Petersilligen wasser vnt treibe sie mitt den geriebenen Petersilligen durch ein Sieblein Lege dann einen hecht wan Er gerissen vndt zustucken gemacht ist in einem Kessell oder tieglein geus die bemelte bruhe daruber Auch ein glaß wein vndt ein 4 lofflein voll Essigk wurtze es mitt Ingber Pfeffer ziemet zucker vndt laß mit einander [82r] Sieden So mann es nun Anrichten will So thue ein Neglein daran vndt gib es Also weiß will man es Aber lieber gelb haben So thue Saffran darzue etc.






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