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.

Game in spiced sauce, yellow or black

Hirschen vnnd Rechen wildtpredt In gewurz

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 289vRecipe Nr. 12 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1c.12Shared ingredients: wo1c.12Same ingredients in following recipe: 7 6 6Same tools in following recipe: 1 1

Categories:

Main ingredient: gamePreparation: boiledType: -

Hirschen vnnd Rechen wildtpredt In gewurz vber seudt man Im wasser vnnd die selbig suppen geust man weg vnnd macht Ein annder suppen daran von wein vnnd Ein wienig Essig auch pluet darzue genomen seudt man durch Ein annder vnnd treybs mit prot durch Ein syb die selb suppen geust man auffs wildpredt vnnd lass syeden wurzt man ab mit pfeffer negel zimet rinden zugger vnd Ein wienig safferan Darauff soll man streyen wen man daz wildt predt Auf gibt oben darauff als weinperle mandel vnnd opffel lenglich geschnitten zuuor In Einer Rinthflaysch suppen gerost vnnd mit zimet Rinden zugkher vnnd Ein wenig Safferan abgewurzt darauff geust man Ein wienig von der schwarzen suppen vnnd straychs Auff das wildpred wanns auff der schussel ist der gleichen kocht man auch schweine wildpredt

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