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.

Elderberry sauce

Sallssen von holldterbeer

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 091rRecipe Nr. 239 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.239, wo7b.143Shared ingredients: wo7a.239, wo7b.143Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: sauceType: -

Sallssen von holldterbeer Machs Allso Nimb guett zeitig hollerbeer die wol schwartz sein brockhs ab dem stenngl thues in einen saubern hafen setz zum feueer laß sieden schawe gahr eben das nit Anbrunn drueckhs durch ein leines seckhlein geueß dann wider in ein schoenes hefellein laß allß lanng sieden biß dickh wierdt wie ein Koch wildtu es Sueeß haben so thue zucker oder hoennig darein laß lanng darinnen ver sieden behalltts gibs Auch zum brattens ehr ist guett zum schwartzen essenn

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