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.

Roe-deer blood puree

Von einem rechmues

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 050vRecipe Nr. 139 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: br1.34, h2a.37, h2b.21, w4.36, bs2.22, db1.48, wo3b.139Shared ingredients: db1.48, wo3b.139Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: game offalPreparation: pureeType: -

Von einem rechmues Wer well machen ein rechmues der nem ein leczelten als vil du wild vnd prenn In auf den kolen als ein pfeffer prot vnd seud In dann in einem wein als dick du muegst wenn du in durch ein tuch streichst so wasch denn in dem rech swaisz vnd lasz es sieden auf kolen in wie du wild Nym auch ein wenig hoenigs daran daz es sisz sey vnd ob es dir zu duenn sey so hilf im mit ein wenig geriben prot vnd smalcz es

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