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.

Pellitory, potted in sugar or honey

Bertram Sallssen zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 090vRecipe Nr. 238 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.238, wo7b.142Shared ingredients: wo7a.238, wo7b.142Same ingredients in following recipe: 2 2Same tools in following recipe: 1

Categories:

Main ingredient: herbsPreparation: preserveType: household tip

Bertram Sallssen zu machen So Nim bertram nuhr die Plaetl hacks gar Clein thues in ein Hafen oder saubere schuessell geueß ein essig daran der guett sej Laß allso Ihm essig baissen achtt tag darnach so Nim ein tueechl das schon ist truckh das brett Alles daruonn Nimb dann denn Außgetrueckhtten Berthram der Im dueechlein bleibt vnd seued ihn inn einem schoenen gleuettertem hoennig oder wildtu das mit zucker An machen So seued denn Auß getrueckhten Berthram Inn einem geleuetterten zucker laß vber Khueelen [91r] geueß oder thues dann in ein schoenes vberlasaurts geschierr ob du gern willdt Magst wol gewuertz Auch darundter nehmen So du eine zu einem gebratten willt geben so Nimb Auf ein schuessell geueß ein Wein darahnn

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