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.

Onion vinegar, how to make

Essig zwifel

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°Source Collection: Wo11, fol. 216vRecipe Nr. 4 Dating: 16th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: wo11a.4, wo11a.6Shared ingredients: wo11a.4Same ingredients in following recipe: 3Same tools in following recipe: 2

Categories:

Main ingredient: vegetablePreparation: -Type: kitchen tip

Essig zwifel Item nimb den weissen zwibl nit dem rot[217r]ten Acetum squilliticum Schneide den mit einem hiltzin Messer zu klainen stuckhen weg In vnd merckhe die Wag thue die schnitzlen alle in ein glaß mit einem engen khragen Nimb darnach deß Aller boessten essigs ainen weissen den Ir haben moegt zwelff mal souil nach der Wag alls deß zwibels gewesen geuss den In das glaß an den zwibl vermache oben das glaß nach dem boessten vnd setz xxx xxxv biß in xxxx tag an die Sonnen Im Winter setz hinder den ofen Aber an der Sonnen wirdts vil boesser Nachmals so seihe den essig fein gemach durch ain thiechl in ein ander glaß damit nichts truebes hin durch gehe behallts also im glaß




Wo11 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°"