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.

Honey gingerbread

Gelbe Letzelldten zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 095vRecipe Nr. 256 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: a1a.3, wo1c.1, wo1c.1#sub1, wo7a.256, wo7b.239Shared ingredients: wo1c.1, wo7a.256, wo7a.257, wo7b.239Same ingredients in following recipe: 5Same tools in following recipe: 1

Categories:

Main ingredient: spicesPreparation: pastryType: -

Gelbe Letzelldten zu machen Nimb ein Ruecken mehl das nit Kleibig ist seued auch hoennig gahr schoen laß es vber schlagen vndt mach ein taig Ab in der maßen oder so dickh Alls wen man ein laib zuberaitt auß wiercket thue ein pfeffer stuepp darein ins mehl Laß in ein drej oder vier wochen allso stahn so wierdt es fast guett So du ihn bachen wildt so muß mann lanng ab zaehrn das ehr ganntz zaehe wierdt vnd Nimb im Arbeitten gwuertz darein wenn du denn guett wilt haben vnnd bach ihn ettwa nach eim brott in einem Bachofen der nur gahr heiß sej nit zerschrunden So ehr sich fein hebt vnnd oben bereuenth so hatt es sein genug etc.

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