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.

Beef pie with poultry

gut pasteten von rindfleisch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 021rRecipe Nr. 13 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: wo3b.13Shared ingredients: wo3b.13Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pieType: -

Wiltu machen gut pasteten von rindfleisch so sneid magers rindfleisch clain dar vnder das drittail venslicz vnd dy zway tail fleisch vnd nym darvnter vogel ader tawben ader huener vnd misch es durch ein ander vnd stuepp es wol ab vnd mach dy heffen ausz roeckem mel vnd prue das mel mit haissem wasser vnd thue den dy full in dy haffen vnd mach pleter dar vber vnd vber dy haffen vmb vnd vmb vnd prich dann ein loch oben darein vnd scheusz es dann in den ofen vnd lassz es wol pachen

*Fish pie* (Subrecipe Nr. 1) [kitchen tip] also magstu [21v] sy auch machen von guten fischen wen du faists hast von fischen hastu des faisten nicht so nym puttern an dy stat vnd sneyd die fisch vil groesser dann das rind fleisch vnd versalcz es nicht etc.

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