CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Leek puree

Ain Richt von dem lauch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 194vRecipe Nr. 33 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: b4.138, b4.88, w1.142, w1.91, m11.67, ds1.61, b1.23, wo1a.33, wo3b.91Shared ingredients: wo1a.33Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: pureeType: savoury

Ain Richt von dem lauch Nim die weissen stengel von dem lauch vnd sneid sy klein vnd leg die jn kaltz wasser ueber nacht so nim jn dez morgens vnd pall jn ausz dem wasser vnd sued jn bey ainem guoten fuer jn ainem wallen den wasser wann er dar jnn gesotten haut so gewsz das wasser hin vnd gewsz ain mandelmilch oder ain magen milich schneid ob du wild hausen das faist dar an oder speck la das wol sieden

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