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.

Pea soup

Arbeyß Suppen zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 103vRecipe Nr. 287 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.287Shared ingredients: wo7a.287Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: legumesPreparation: soupType: -

Arbeyß Suppen zu machen Nimb Arbeiß die schoen weiß seindt in einer Khalgus reibs zwischen denn hendten lassens die Pelg wasch denn Auß truckhens wider so mann ein Arbeis mueß machen will so setz ein stueckh schweines fleisch zu geuß die selbig Suppen Ann dieselbig Arbeis laß allso weich einsieden treibs durch oder wen mann vill hatt so soll mans in einer scheueben Abtreiben [104r] das ganntz hasen wierdt vndt mit einer Schweinen Suppen abmachen in der dickh alls mann einen brein Khochtt seuedts in einem schoenen hafen So mans schier Anrichtt so schneitt ein guetten speckh Clein gewueerfflet roest in ein wenig thue in in das Arbeis mueß leg in die mitten ein schnitten broedt leg ein schweinen stueckh fleisch darauf zu zeitten geuest mann woll ein wenig milch raumb darahnn

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