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.

Almond aspic in three colours

gesulczt mandel dy dreyerlay gestalt haben

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 023rRecipe Nr. 18 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: b6.17, bs2.60, wo3b.18, wo3b.56Shared ingredients: wo1a.5, wo3b.18, wo7a.11, wo8.159, er2.128, er2.167Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: nutsPreparation: aspicType: show dish

Wiltu machen gesulczt mandel dy dreyerlay gestalt haben So nym hausen platter dy sew in wasser schon vnd nym dann dick mandel milch vnd nym petersill vnd hack den gar clain vnd reib in in ainem scherben clain vnd nym dann das dritte tail der mandel milch darvnder vnd zuckers wol ab das wir dann ain gruene farb vnd nym disew zway tail vnd dy sewd in ainer pfannen vnd geusz ain tail also weiss in ain pfendel vnd das dritte tail mach gleich gell vnd geusz das auch auff ein pfendel vnd lassz es dann sten vnd sewd dann dy gruenen farb auch in aim pfendlein vnd geusz es dann auff ein pfannen also lassz auch sten pisz das hirt wirt Also hastu der dreyrlay farb grueen wais gell vnd heb es dann vber [23v] das fewr vnd pald her wider ab vnd slach es auff ein panck vnd sneyd es dann schaffzaglat vnd leg es auff dy schuessel ain weil weisz ain weil gell vnd gruen pis das dy schussel vol wirt etc.

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