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.

Pastry pie with partridge

ein guts pachens

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 020vRecipe Nr. 12 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: gr1.112, wo3b.12Shared ingredients: pa1.13, wo3b.12Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: pieType: sweet

Wiltu machen ein guts pachens so cloppf ayr clain vnd sneid semel wuerfflat dar vnder vnd mach es gel vnd sneid dar vnder muschat clain vnd mach ein smalcz in ein pfannen vnd mach ein platt vom halben tail vnd thue den das selbig plat heraussz vnd von dem andern tail mach auch ein platt vnd lassz darynne ligen vnd nym dann geroest oppfel vnd nym dann prattne rephuener hast du ir nicht so nym junge [21r] huner ader junge tawben vnd leg ein lag geroester oepfel auff das plat vnd dy huener leg auch darauff vnd hebs dann vber ainen hert vnd cloppf dann zway ayr vnd geus es vmb vnd vmb an dy oerter so werden dy pleter gancz mach dann ein gut hoenick das faymb sauber vnd thue darein gut gewuercz vnd prich ein loch in das plat vnd geuß das hoenick darein vnd lassz es dan vber all dar vmb hin vnd her lauffen das ist edel speisz vnd ver salcz es nicht

Wo3 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°"