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.

Suckling pig aspic

Willddu ein Spensau sulltzen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 146rRecipe Nr. 48 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo1c.18, wo7b.48Shared ingredients: wo7b.48Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: aspicType: -

Willddu ein Spensau sulltzen so wasch gar schon aus wenn duß Nun zerhackht hast so thues in ein hafen daz nit so groß sej geueß Kaum ein seidel gueten essig darueber vnd geueß das wasser daran vnnd salltz Laß gahr gmach sieden vnnd faims schon vnnd wenns Nun gesotten ist So schoepff das feist herab Als gar so du Kanst vnnd gilbs gewuertz mit einem pfeffer laß dann sieden das mann denn Safferan nit daran entpfind vnnd gemachtt vnd gesotten ist vnnd daz hefen nit zu gros ist so gestehets gern vnnd wenn dus giessen wilt So seihe die Supen Inn ein hafen Ist sie noch oben Auf feist So schoepffs herab vnnd geueß dann Auf die schuessel vber die Stueckh setz An ein Khueele statt doch das kein Windt daran mag So gestehets gehrn

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