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.

Suckling pig aspic

Spen sau In Einer sulz

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 291vRecipe Nr. 18 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.18, wo7b.48Shared ingredients: wo1c.18Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: aspicType: -

Spen sau In Einer sulz Seudt die spensau In wasser ab vnnd darein Ein wenig gethon essig thue In die selbig suppen Ein gannzen apffel vnnd zwiffel gewurz ab mit safferan pfeffer zugkher thue die opfel vnnd zwiffel herauss vnnd Las In Einer schussel dan gesteen oder kalt werden Las In Einer schussel dan gesteen oder kalt werden

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