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.

Sour cherry sauce

Weichssell Sallssen zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 089vRecipe Nr. 236 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: b4.264, w1.265, w4.160, pa1.12, a1b.1, wo10c.6, wo3b.11, wo7a.236, wo7b.141Shared ingredients: wo7a.236, wo7b.141, wo7b.141#sub1Same ingredients in following recipe: 2 1Same tools in following recipe: 3

Categories:

Main ingredient: fruitPreparation: sauceType: sweet

Weichssell Sallssen zumachen Nimb wolzeittich weichsseln brocks ab thues in ein [90r] saubern haffen setz zu einem feueer laß sieden geueß nichts dran ruers das nit Am hafen Anbrinne wens erlich Prudig werden so treibes durch ein reueterl geueß dasselbig wider Inn denn hafen laß sieden thue ein zuckher oder hoennig drein wuerdts sues wenn ein Hafen vol ist muss so lang ein sieden das das vierttel ein seued musts dann in ein krueegel eingiessen schimlet nicht gibs dann zum brathen

*Sour cherry electuary* (Subrecipe Nr. 1) [houshold recipe] wildtu aber ein lattwerchen darauß machen so geueß Auf ein blattlein setz zu einer wiermb oder An die Sonn druckens so Kers vmb schneid dann stuecklein legs in ein ledtlein vnnd gwuertz darauf so ists dann guett

*Sour cherry electuary* (Subrecipe Nr. 2) [houshold recipe] Ittem wenn mann die weichssel Kocht zertruckht Nuer denn Safft Nimbs seued in ab das dickh wierdt die wierdt glatt mit zuckher oder mit honnig mueß manns Sueeß machen






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