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.

Sour cherry, potted in sugar

Weyxlen in zucker einzumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 261rRecipe Nr. 10 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.10Shared ingredients: wo10c.10Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: preserveType: -

Weyxlen in zucker einzumachen [261v] Nimb 2 pfund weyxlen vnd schneid In die stil ab vnnd nimb darnach 3 vierdung zucker vnd thues In ain pfannen vnd nimb ain schussell mit wasser vnd thue das weiß von ainem Ay darein vnnd vier Ayr guggen vnd klopffs wol mit ainem beselin vnd so es ain schaim gibt so blass In den zucker vnd wann es anfacht sieden so schitt die weyxlen darein lass ein halbe stund sieden auf ainer glutt vnd faims sauber ab

Wo10 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°"