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.

Ginger, potted in syrup

Inngber ein zumachen

Ingredients:

Tools:

  • No tools mentioned

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 089rRecipe Nr. 234 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.234, wo7b.139Shared ingredients: wo7a.234Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: spicesPreparation: preserveType: sweet

Inngber ein zumachen Nim schoen Inngber alls vil du willtt mach ein Kalchus von kalltten wasser wasch die Ingber schoen dan so weich es ein in dj kallhus seihe die Alle tage Ab vnd wider frisch Kalgus dran das thue solanng das gleich weich werdten ett wan vierzehen tag darnach geueß schoens frisch wasser ann einem Jedlichen tag etzlich siedens in wasser Am letzten dann so geueß ein geleuetterten zucker daran laß in einem keller stehen so gestehn sie so seichs wider ab vnd seuets hin wider daz must mehrmaln thun so lanng biß [89v] das es Nimmer wesserig wierdt etc.

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