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.

Capon broth with cheese

Ain Khoppauner Suppen mit Kheess

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 072vRecipe Nr. 191 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.191Shared ingredients: wo7a.191Same ingredients in following recipe: 1 1Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: soupType: -

Ain Khoppauner Suppen mit Kheess Seued den Koppaun in sein selbs Suppen geuess die Suppen Auf ein bete semmel schnitten Nimb ein guetten windtischen Kees oder sonst ein gueten Khees denn reib Clein schneit in Auf die Supen vnnd ein linndt gewuertz darauff vnnd deckh die mit einer anndern schuessel zu vnnd trag die Khoppaun allso fuer

*Millet groat, roasted on a spit* (Subrecipe Nr. 1) [cooking recipe] Wildtu grieß Ann eim spieß brathenn nimb hiersen grieß vnnd Acht Ayer dartzu das es dickh wierdt schneit in vnnd steckh in ann ein spieß brath in vndt beschlag ihn mit Ayern gib in zu essen mitt Sallss

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