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.

Ox, boiled in onion sauce

Willdtu einen Haffen Pratten machen von einem Ochssenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 146vRecipe Nr. 50 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.50Shared ingredients: wo7b.50Same ingredients in following recipe: 1 2Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: boiledType: -

Willdtu einen Haffen Pratten machen von einem Ochssenn Wasch in wol Auß thue essig daran darnach setz ihn zu vnnd wenn er schier gesotten ist So schneit einen zwifel den Roest in schmalltzs vnd thue in daran vnnd laß in dann An die Statt sieden [147r] Ein Rinnder oder Kelbern oder scheffen fleisch ist Auch guett allso Allein das man das kelbern fleisch gilben muß es sein zu legen hennen Auch allso guett Inn solcher Suppen Wenn mann sie zu machen gibtt






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