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.

Barberries, potted in syrup

Peyssellber ein zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 180vRecipe Nr. 137 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.230, wo7b.137Shared ingredients: wo7a.230, wo7b.137Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: preserveType: sweet

Peyssellber ein zumachen So prech die beer vom Stengel thue dj kornnlein darauß thues in ein glas Nim daz Ander per trueckh die mit einem loeffel daz der Safft herauß gee denselben Safft thue vndter den geleuetterten zuckher doch der zucker mehr sej laß vndereinander sieden allß lang Als zwej Ayer khueels geueß Ann die Peisselbeer verbindts laß stehen Ist fast guett Krannckhen leuetten die grossen [181r] durst haben Soll man zu zeitten ein wenig gebenn

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