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.

Fish roast as roe-deer in lent

ein Rechbraten Inn der Fastenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 035rRecipe Nr. 86 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo1a.8, wo3b.59, wo7a.86, wo7b.226Shared ingredients: wo7a.86, wo7b.226Same ingredients in following recipe: 1 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: lent dish

Wildtu Machen ein Rechbraten Inn der Fastenn Der nemb groß visch welcherley es sey thu die greth vnnd Schuepen daruon hackh das braet gar Chlein reib ein Semmelbrot darunder vnnd gewuertz gar wol Machs zusammen mit Naßen meßern auf einer anricht Auf denn form als ein recht braten legs in ein Pfann vnnd er woells steckhs an ein spies Spickhs mit gruenen Kreuetlen vnnd haechtenbraet so wirts gleich wie ein Rechbrattenn etc.

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