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.

Cabbage with meat and cheese

Ain Richt von kraut etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 194rRecipe Nr. 32 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: b4.89, w1.92, wo1a.32, wo3b.90Shared ingredients: wo1a.32Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: boiledType: savoury

Ain Richt von kraut etc. Nim jungs kraut weisz vnd sneid ez zuo spelten vnd leg es jn ain haffen vnd lausz ez sieden gewsz das wasser ab vnd hab gesotten flaisch jn ainem andren haffen schaeffins oder rindrins vnd leg das flaisch dann zuo dem kraut so nim vnd sewd air hert vnd schel die vnd roest sy dann also gancz jn ainer pfannen wann das flaisch vnd dann das kraut nach gesotten sey so tuo die air dar ein vnd herten kaesz vnd laesz das aber mit anander sieder vnd mach das gar faist wildu es aber on flaisch so tuo dar auff air gemacht als vor mit kesz






Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"