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.

Bitter orange peel, potted in syrup

Pommerantzen Schelen zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 180rRecipe Nr. 136 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.228, wo7b.136Shared ingredients: wo7b.136Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: preserveType: sweet

Pommerantzen Schelen zumachen So Nimbt man die Pommerantzen von Sueessen Pommerantzen schelen weich sie in frisch Prun wasser 14 tag seichs Alle tag ab geueß wider frisch dran dann Nim die schelen seuedts Im wasser bej einer [180v] Stund lang seichs Ab thues in ein krueeglein oder glas schneit die Pomerantzen scheln ob du willt zetlet geueß geleuettert zuckher daran laß es stehen Acht tage den seich denn zuckher ab seud in hin vnd wider magst ein mahl oder drej hin vnd wider sieden

*Lemon peel, potted in syrup* (Subrecipe Nr. 1) [cooking recipe] zittrain opfel machtt man in solcher mas mags ein so mans seuedt In zucker seuedts gratt daz fleuecht soll mans Auß schneiden nur die schalen

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