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.

Wine puree, with eggs

Ein guett wein muess zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 164rRecipe Nr. 200 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: bs2.10, wo8.200, wo8.201Shared ingredients: wo8.200Same ingredients in following recipe: 6Same tools in following recipe: 3

Categories:

Main ingredient: winePreparation: pureeType: sweet

Ein guett wein muess zuemachen Nehmett Erstlich eine Altbackene Semmell schneide die Rinden dauon vndt Reibe sie Klein Roeste sie in einem schmaltz darnach schlage 4 oder 6 Eyer in ein toepfflein Ruhre oder quirle sie wohl geus ein maß wein darzue thue die geroeste Semmel darein [164v] wurtze es mitt ziemett Ingber Saffran vndt ein guett theill zucker laß mitteinander Sieden Ruhre es offte vmb Setze es Aber nicht zu nahe An die gluett So wirdt es Rechtt vndt Guett etc.

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