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, in five colours

Item gesultzt Mandl der farben helt Wieuil du haben wildt etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 014vRecipe Nr. 18 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.18, wo7b.161Shared ingredients: wo7a.18Same ingredients in following recipe: 3 2Same tools in following recipe: 1 1

Categories:

Main ingredient: nutsPreparation: aspicType: show dish

Item gesultzt Mandl der farben helt Wieuil du haben wildt etc. Weiß ist der mandl an im selbst gelb mach in mit safran grun mach in mit Petersill roth Sol man nehmen auß der Appodeckhen etwann Nennt manß farb tuch auß der Appodeckhen dasselb soll man sieden so wuerths waßer Roth damit magstu mandl Temperiren Aber haußenblatter mueß darbey gesotten sein vnnd whol mit zuckher gemischt gleich wie die Ayrkhaeeß

*Brown food colouring* (Subrecipe Nr. 1) [cooking recipe] Item Praunfarb macht man Allso Nim geriben mandll vnnd weichßel salßen darein So wirt der mandl braunschwartz so Nim Negellein stup vnnd waßer thas in haußenblatter gesoten ist Seueth arbeiß drein Seich die Arbeiß brueehe durch Ein duch machs sues mit zuckher es wirt Schwartz

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