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.

Black nuts

eingemacht nuessz

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 022rRecipe Nr. 16 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: gr1.182, gr1.63, h2a.30, pa1.16, b5.7, bs2.59, b1.74, wo3b.16Shared ingredients: h2a.30, wo3b.16Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: preserveType: sweet

Wiltu machen eingemacht nuessz So nym dy nuesz acht tag vor sun benten vnd nym ain pfrien vnd stich in yede nusz v loecher lasz sy wessern acht tag vnd schel sy dann in wein vnd sewd sy nuer ein winczigs vnd lassz sie dan ein tag trucken vnd sewd sy in hoenick vnd thue sy dann her wider ausz vnd bestreich sy mit negell vnd mit Ingwer vnd mit zimmet rinten vnd nym dann ein saubers [22v] hoenick vnd lassz das sieden vnd mach das ab mit guten Ingwer stupp vnd leg dann dy nuesss darein vnd thue es dan in ein fesselein






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