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.

Sauce for fish roast, green, brown or white

Ein gut gesufer

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 027vRecipe Nr. 34 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: wo3b.33, wo3b.34, wo3b.67Shared ingredients: w1.193, wo1a.88, wo3b.34, b4.190, bs1.237, bs1.36, bs1.38, pa1.29Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Ein gut gesufer Mustu darczu han das get von leczelten dar mandel weinper nym sein gefuer die weinper soltu schoen swaissen daran das sol man schon machen ab das den leuetten wol begah wann des ist der fisch wann des ist der fisch der sol nemen ein reyn tuch da sol er es pinden in will er die presz gantz han die hauet von dem schleim sol er schon streichen daran dauon wirt sie gar wol stan [28r] Ist das du der prezz nicht hast so soltu sie legen auf einen tisch vnd leg darauf als swaer als das tuch mueg tragen des nym dir guten muet wer sie chocht so wirt sie guet






Wo3 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°"