CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Knuzlein, boiled

Grune Knuzlein hubbisch zueSieden

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 107vRecipe Nr. 128 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.128Shared ingredients: wo8.128Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Grune Knuzlein hubbisch zueSieden etc. zer Kerbe die Knuzlein Aufn Rucken mitt zwey oder 3 schnizlein vnndt nim sie nicht Auß dan sie haben keine gallen vndt mache sie mit einem warmen Essigk fein blaue darnach so seudt sie in halb wasser vndt wein vndt wan es wohl gesaltzen ist Schutte ein wenigk Pfeffer darein So werden sie hubbisch vndt Guett

Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"