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.

Raisin soup

Eine rosin Suppenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 005rRecipe Nr. 2 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo7a.31, wo7b.174, wo8.2Shared ingredients: wo8.2Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: fruitPreparation: soupType: sweet

Eine rosin Suppenn etc. Nehmett eine guete handtvoll grosse vnndt Kleine Rosinen durcheinander oder eines Allein waschet sie Rein vnt stoessett sie Klein in einem Moerssell oder Reibe topfft schutte ein wenigk geriebene mandeln darzu oder Nehmett gebehete Semmell schnitten weichett sie in wein vndt weichett sie [5v] sampt den Rosinen vndt treibet es mit einander durch ein hehren Sieblein oder Tuch gießet mehr wein darzu das es gnugk sey wurtzet es mitt zucker vnndt ziemett darnach mann es gerne suße haben will vnt last es nur ein wenigk Sieden Legett Als dann Semmeln Auff einen Rost bis sie braun werdenn schneidett sie fein lengelicht vndt Klein vndt richtet die Suppen darauff Ahn etc.

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