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.

Lamprey with sauce

Von den lampretten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 048rRecipe Nr. 128 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: wo3b.128, wo3b.128#sub1Shared ingredients: wo3b.128Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: roastType: -

Von den lampretten Lampretten sneids in siben stueck stosz sie an einen spis salcz sie vnd seued sie gar stosz das minst stuck in ainem morser thu darczu pfeffer prot essig honigk galgant Ingwer chuem muscaplued negellein das erwell zu massen dick lasz das kalt werden vnd leg darein den visch Wiltu es lang behalten so mach es starck mit essig vnd mit honigk

*Lamprey with sauce* (Subrecipe Nr. 1) [cooking recipe] Von den newn auegen merk In den selben materien macht du gepraten oder gesoten newn auegel machen oder ander visch

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