CoReMA

Cooking Recipes of the Middle Ages

HELP

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 milk soup

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 009rRecipe Nr. 1 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.1, wo7b.73Shared ingredients: wo7a.1Same ingredients in following recipe: 3 3Same tools in following recipe: 2

Categories:

Main ingredient: nutsPreparation: soupType: sweet

Machs allso Nimb die mandel Seuedß so lassen sie sich schelen wasch wanns gescheelt sein Auß einem Kalten waßer so werdens huebsch hert kirnig hastu dann ein stain damit man Mandl mehlt so mahlß geueß oben ein schoen waßer zu so rindß dann so es gemalen wirt Seuets dickh wie ein Raumb hastu nit ein Mandlmul so mueß mans so Lanng in Einem moerscher stoeßen Eß bleibt aber viel in der Seichpfannen Man soll auch ein Saemmel schniten baeen vnnd in ein gesalzens waßer stoeßen vnd vnter die Mandl stoßen Nur gar Lanng vnd Imer zuetropft mit ainem waßer biß sie gannz taig am stoßen sein Dann so Nim die gestoßnen mandl geus waßer daran dreibs ab vnd Seichs darnach du es dick wilt haben hebs vbers feuer laß Sieden wie ein milch suppen wers gern suees ist der Nimb zuckher Richts dann auf baeet brodt weinbeer drauf Saltz es nit biß dus [9v] Anrichten wilt Es gerinth sonnst etc.






Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"