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.

Bran sourdough, how to make

Wie mann denn Staub am ersten anmachtt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 102rRecipe Nr. 277 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.277Shared ingredients: wo7a.277Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: cerealPreparation: -Type: kitchen tip

Wie mann denn Staub am ersten anmachtt Nimb ein weitzen Kleyhen schoen Kleihen Angerueert misch vnd zertreib ein wenig vrhab mach allso ein dumpfl mit denn vorgeschribnen Kleihen laß vbernacht stehn so wierdts sauer so es erlich sauer wierdt so geueß ein frisch wassr dran [102v] Rueers offt so wierdts fein sauer die Kleihen muessen nit zu oedt sein sondern ein Melbige Auß disem staub da macht mann die Staubsuppen wie vorn stehet

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