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.

Steamed chard, pickled

syessen biessen sollat

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 292vRecipe Nr. 21 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.21Shared ingredients: wo1c.21Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: preserveType: sweet

Wie man den syessen biessen sollat macht oder genandt mangoldt Mein liebe frau Hormanin Ir sollendt den mangoldt lassen brien gleich wie man ain grens kraudt briet vnnd truckens woll auss dem wasser darnach legens in ain guetten sauren Essig drey tag vnnd truckhens darnach auss dem Essig vnnd nemendt darnach ain fersonet hunikch vnnd Rieren dan darein Imber muschat negelach der am minsten vnnd so es noch ain wienig warm ist so Rierendt dan dis kraut darein vnnd kerens ain tag oder drey vmb vnnd dan so migendt Iers dan woll essen daruon vnd beleybt euch vill wuchen guet so mans nit auff iset so dent es [293r] wider in ain gelesen haffen so mugen Irs wider her nemen als lanng Ir wolt so Irs anrichten vnnd furtragen wollen so seudt gueter zimet rerlach darauff

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