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.

Plaice, boiled, with onion

Mehr Plattheissen in einer Suppen zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 129rRecipe Nr. 26 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.25, wo7b.26Shared ingredients: wo7b.26Same ingredients in following recipe: 1 5Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Mehr Plattheissen in einer Suppen zumachenn Wenn die Platheiß gewessert sein vnd die haut Ab ist gezogen So vber seued sie in einem wasser ein wenig damit die haudigkeit dauon Khomb Nimb denn die plattheissen herauß leg sie in ein Anndter pfann vnnd Nimb ein lauttere Arbeiß suppen seuedt ein 4 Petth Semelschniden dareinn Schlags durch Salltz gilbs vnd gewuertz vnd geueß dann die Suppen ann die plattheiß vnd seuedt sie ann die Statt darinnen vnd Richt sie An






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