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.

Almond sauce

Wie man macht ein weysse Salsen

Metadata:

Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605Source Collection: Db1, fol. 104vRecipe Nr. 50 Dating: 1469-1474 and beforeOrigin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: db1.50Shared ingredients: wo9a.52, er2.1, gr1.224, w1.158, db1.50, wo10a.1, wo3b.115, b4.156, br1.37, bs1.191, bs1.49Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: sauceType: -

Wie man macht ein weysse Salsen Wer machen wil ein weyssew salsen Der nem mandelcheren vnd geriben semelen vnd sneid den cheren vnd stoz das durcheinander vnd zeuch yn durch mit wein vnd mit esseig in der dick als es dir geuall da mit ist es ein weysse salsen

Db1 - "Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605"