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.

Burbot in butter and wine sauce

Ruppen In einer Butterpruee

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 004rRecipe Nr. 5 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.5Shared ingredients: wo9a.5Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Ruppen In einer Butterpruee Bereitt rupen wie gebreuechlig ist Nimb [4v] zwey theil Erbeis bruee vnd ein theil wein geueß es vber die Rupen thue Mußcatt blume drein saltz es zimlich Wann es Nun halbgesotten hatt So thue gesaltzenen butter vnd ein gutten gestossenen Imber darein lass sieden biß die Rupen genug gesotten haben vnd leg ein gebehtte Semmel schnitten vndten in ein Silber So vil du Semmel schnitten willdt giest die bruee von den rupen vmb her vber die schnidten vnnd lege die Ruppen Auff die Schnitten

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