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.

Syrup, how to make

Denn zucker zu leuetternn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 089vRecipe Nr. 235 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.235, wo7b.140Shared ingredients: wo7a.235Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: sugarPreparation: -Type: -

Denn zucker zu leuetternn Denn zucker zu leuettern thue allso zu einem pfundt zucker nimb nit vil weniger Als ein maß wasser setz vber in einem kupffer oder Messing geschierr laß Wasser ersieden gleich so es Aufgehet so schuett den zucker darein Nim dann daz weiß von zweyen Ayern zerschlags ganntz zu einem faimb Nimb dennselbigen feimb thue in in denn siedenten zucker laß Allso sieden vnd faimbs gar schoen wildtu ihn Probieren so geueß ein wenig Auf ein schuessel gestehets das dicklet wierdt so hats sein genug wo nit So seued ihn hin wieder Solchen zuckher den nuetzt man Allß eingemachet wies vor stehet geueß ihn Nur kueel an wen du ihn wilt machen

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