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.

Strawberry puree, served cold

Ein Kalttes Erdtbeermuess

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 155rRecipe Nr. 183 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.183Shared ingredients: wo8.183Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: sweet

Ein Kalttes Erdtbeermuess etc. Leßett vndt waschett die Erdtbeer Rein vndt thue sie in ein Reib topff weiche drey oder 4 gebehte Semmell schnitten in ein Suessen oder Andern Andern guten Wein biß sie wohl weich sindt thue sie sampt dem weine zu den Erdtbeeren Reibe es ein wenigk miteinander vndt treibe es durch wurtze sie mitt Ingber ziemett vnndt zucker vnndt gib es Also Kaldt [155v] Es darff nichtt sieden Es ist eine herrliche vndt gute Kuhlungen etc.

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