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.

Pellitory, potted in sugar or honey

Berchtram Sallssen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 182vRecipe Nr. 142 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.238, wo7b.142Shared ingredients: wo7a.238, wo7b.142Same ingredients in following recipe: 2 2Same tools in following recipe: 1

Categories:

Main ingredient: herbsPreparation: preserveType: household tip

Berchtram Sallssen zumachen So Nim Berthram Nur die Blettlein hackhs gar Clein thues in ein hafen oder saubere schuessell geueß ein essig daran So Nim einn tuechlein daz schon ist das truckh das Brott alles dauon so gehet das hautig daruon Nim denn denn Außgetrueckhten [183r] der im duechlein bleibt vnd seued ihn in einem schoen geleuetterten hoennig oder wiltu das mit zucker anmachen So seued denn Auß getrueckhten pertram In eim geleuettertem zuckher lass vber khueelen geueß oder thues den in ein schons vberlasurte geschierr ob du gern wilt magst wol gewuertz auch darunder mendt so du einem zu eim prathen wilt geben So Nimb Auf ein schuessel geueß ein Wein darahnn

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