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, striped, in three colours

Gesultzt Manndl

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 012rRecipe Nr. 11 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.11, wo7b.154, wo8.159Shared ingredients: wo1a.5, wo3b.18, wo7a.11, wo8.159, er2.128, er2.167Same ingredients in following recipe: 1 1Same tools in following recipe: 2 2

Categories:

Main ingredient: nutsPreparation: aspicType: show dish

Gesultzt Manndl Gesultzt mandeln mach allso Nim haußenblatter die verseud in waßer Nimm dann Petersill hackh In gar klein Nim dan den driten theil der mandlmilch darunder zuckhers wohl ab das wirt gruenfarb Nim dann die zween thail die Seueth in einer Pfannen zuckhers auch wohl ab Laß Sieden in einer Pfann Seuedt ein thail weiß auf einer Pfannen dann das drit theil mach gleich gelb das gruen geuß auch vf ein Pfannen Laß gesteen so hastu drey farb denn so hebs in ein haiß waßer Stuertz vber auf ain schons breth oder bannckh schneidt es dann geschacht leg es auf die schueßel ein weil weiß Ein weil gelb ein weihl gruen das die schueßel vol wirt gibs dann Auf denn Tisch

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