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.

Cabbage with meat and cheese

Von Iungem krauet

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 041vRecipe Nr. 90 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: b4.89, w1.92, wo1a.32, wo3b.90Shared ingredients: b4.89, w1.92, wo1a.32, wo3b.90Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: boiledType: savoury

Von Iungem krauet Item nym Iung weiss krauet vnd sneid es zuspalten so leg es in den topf vnd lasz es sieden vnd geuesz das wasser ab So hab gesoten fleisch in einem anderen topf scheffeins oder rindereins vnd leg das krauet dann zu dem fleisch So nym vnd seued herte air vnd schel sie vnd roest sie dann gancz in einer pfannen wenn das krauet vnd das fleisch nahent gesoten sein so tu die air darein vnd herten kaes vnd lasz das aber sieden mit einander vnd mach das gar vaist

*Cabbage with eggs and cheese* (Subrecipe Nr. 1) [cooking recipe] wiltu es aber nit mit fleisch machen so leg darauf air als vor gemacht in der pfanen mit dem kaes






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