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.

Ginger, potted in syrup

Inngwer einzumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 181vRecipe Nr. 139 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.234, wo7b.139Shared ingredients: wo7a.234, wo7a.246, wo7b.139, wo8.37Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: spicesPreparation: preserveType: sweet

Inngwer einzumachen Nimb schon Ingwer Als vil du wilt nehmen mach ein khalgus von kallttem wasser wasche die Inngwer schon dann so weichs ein In die kalgus seig die Al tag ab vnd wider frisch khalgus daran daz thue so lang daz gleich weich werden ein vierzehen tag darnach geueß schoens frisch wasser An eim Iedlichen tag edlich siedens Im wasser Am lesten dan so geueß ein geleueterten zucker daran laß in einem kheller steen so gestend sie so seuechs wider ab vnd seuedts hin wider so muest mehr mal thun so lanng biß einer waesserig wierdt






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