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.

Blanc Manger, with capon and rice flour

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 067vRecipe Nr. 176 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.175, wo7a.176, wo7b.125, wo7b.125#sub1Shared ingredients: wo7a.176Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: blanc mangerType: show dish

Mann nimbt sonst ein weiß braett von Kappaunen die brathen seindt schneits gewuerfflet Nur daz Weiss Nimb Stoß dann in eim Moerscher vnd Stoß ein Reiß zu mehl Nim ein gute dicke Mandel milch Nim das [68r] gestossen braeth thue es in die Mandelmilch vnndt machs duen Nim ein Reißmehl kochs Auch darein zuckers laß sieden allß lanng das dich zimbt es sej sein gnug so gibs fur ein gemueß thue ein triett oder guets lindts stuepl darauff

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