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.

Pea puree with bacon

Ein einbrenntts Arrbeiss muß

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 214vRecipe Nr. 233 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.233, wo7b.75Shared ingredients: wo7b.233Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: legumesPreparation: pureeType: sweet

Ein einbrenntts Arrbeiss muß machtt mann Allßo Machs Auch allso laß schoen Arbeis mehl machen setz in einer guetten milch Inn ein Hafen zum hertt vnnd brenn ein Arbeis mehl Inn einem schmalltz vnd thues in ein siedente milch Rueers wol durchein anndter daz hasen wierdt thue ein zucker darein saltzs wenn dus Anrichst magst ein schweinen schmaltz oder speckhlein darauf thun gibs fuer ein krautt sollches [215r] mueß Auf hochzeitten oder Ladtschafften Ist hoefflich

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