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.

Green herb sauce

Sallssen von Grueenen Kreuetern

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 184rRecipe Nr. 147 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: a1b.3, wo7a.247, wo7b.147Shared ingredients: wo7b.147Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: sauceType: sour

Sallssen von Grueenen Kreuetern Nim die Aher die etwann Spann lang seind so mann korn gesehet hatt schneits Clein stoß ein in einem Mosser weich ein beths ruckhens oder weisse Semelschnitten in essig Stoß darundter geueß denn wein oder essig daran treibs durch geueß Aufs Saltz in ein schuessel thue ein zucker darein vnd pfeffers magst Ampfer krautt nemen Khren krautt ehe es gar groß scheuest im winder magst wol schne abscharren An gruenen korn lassen vnd Sallssen machen

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