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.

Green herb sauce

Sallssen von Grueenen Kreuettern

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 092vRecipe Nr. 247 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: a1b.3, wo7a.247, wo7b.147Shared ingredients: wo7a.247, wo7b.147Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: sauceType: sour

Sallssen von Grueenen Kreuettern Nimb eher die ettwann Spannig lanng sein so man korn gesehet hat schneits Clein stoß in einem moerser weich ein beths rueckens oder weisse Semelschnitten in essig stoß darundter geueß den wein oder essig drann treib es durch geueß Auf Salltz in ein schuessel thue ein zucker dreinn vnd pfeffers magst Ampffer kraut nehmen [93r] Kren Krautt ehe es gar groß scheuest Ihm Winntter magst wol schne ab scharren ann grueenen korn lassen vnd Sallsen machen






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