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.

Carp in black sauce

kerpffen In Einer schwarzen Suppen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 291rRecipe Nr. 17 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.17, wo7b.7, wo8.99Shared ingredients: wo1c.17Same ingredients in following recipe: 1 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

kerpffen In Einer schwarzen Suppen Schiep den kerpfen las den Ein weyl Im salz ligen nim dan wein vnnd Essig auch plueth von dem visch vnnder Einannder gewurz daz kalt ab mit pfeffer negel zimet Rinden Imber Ein wenig saffran die suppen mues man mit prot durch treyben wan der visch darin gesotten ist so thue zugkher vnd weinperle darein vnnd gibs Auff

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