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.

Mutton pie

Kastrawen Pastetten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 057vRecipe Nr. 149 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo10c.38, wo7a.147#sub1, wo7a.149Shared ingredients: wo7a.149Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pieType: -

Kastrawen Pastetten Zu Cleinen stuecken gehackhtt vnd vberbrens schon auß gewaschen gesalltzt vnnd gwuertzt mit Imber darzu weinbeerl oder zwifel Clein gehackhtt ein wenig frischer Butter oder Schmaltz darnach zugedeckhtt laß Auf zwo Stund oder mehr bachen etc.

*Young goose pie* (Subrecipe Nr. 1) [cooking recipe] Junge Gennsz Pastetten hackh sie Clein zu stueckhen vnd Auch gleich Allso eingemacht vnndt Auf zwo Stund bachenn

*Goose, entire, coated in dough* (Subrecipe Nr. 2) [cooking recipe] Gennsz Allso eingemachtt also gantz Inn ein Rueckhen taig[58r] Auch allso gemacht wie die hierschen wilpret Pastetten vnnd So lanng bachenn

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