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.

Quail, roasted and served on millet gruel with cheese

ein guten wachtel prein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 024vRecipe Nr. 22 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: wo3b.22Shared ingredients: wo3b.22Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: roastType: -

Wiltu ein guten wachtel prein machen so nym fenich vnd sewd den in einer guten fleisch pruee vnd wen er gesoten ist so reib guten chaes dar vnder vnd richt es dann an vnd en mitten thue ein smalcz darein vnd leg dann dye praten wachtel darauff steck dy lebern auff den prein etc.

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