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.

Poultry, roasted and wrapped in dough

Essen von spiß vegeln

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 215rRecipe Nr. 23 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1b.23Shared ingredients: wo1b.23Same ingredients in following recipe: 2 3 1Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: deep friedType: -

Essen von spiß vegeln Item wiltu ain gute richt machen von spiß veglen so Siet vnd rost die In ainem schmaltz und mach darnach ain taig wie zu den hasen orlin vnd walglen In wie zu den pfantzelten pletlin vnnd [215v] thue darnach die vegel darein auch wein ber ziweben vnd Mandel machs mit den 2 pletlin fein zu und pach sy langsam nem darnach ain wein und thue zucker darein vnd gutz gewirtz vnd thue das pachens In ain schissel gilb daz prueele vnd geus dar vber so Ist es ain gut essen

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