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.

Raisin sauce

Weinberen sallsen zu machen Von denn Cleinen schwartzen weinberl

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 097rRecipe Nr. 259 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: b4.250, w1.251, wo7a.259, wo7b.241Shared ingredients: wo7a.259Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: sauceType: -

Weinberen sallsen zu machen Von denn Cleinen schwartzen weinberl wasch die Weinberl sauber hacks gar Clein stoß darnach in einem moersner weich ein baette semmel in Reinfall stoß darunder schlags durch mit Reinfall wenn du zwej pfund weinpeerl hast oder nimbst so Nimb auch ein pfundt zucker darein ist er schoen weiß so darffst nit leuettern stoeß ihn Nuhr Clein vnd thue in hinein vndt ein vierttel Reinfall vnnd ein oder vier schnitten semel baetth ob einer pfennig Semmel laß allso sieden thue es einrueeren das schier halb ein seuedt dann so thue es herdan vnnd gewuertz mit Ingwer zimetroernn [97v] vnnd Muschcat bluee oder laß vngeuehrlich Allßlanng Sieden biß das es dickh wierdt daz manns auf ein schuessel geuess zum brathen Sollch sallsen doerffen Kindtbetterin essen zum brathen

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