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.

Brown pudding

Ein guett Braun muess zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 166rRecipe Nr. 203 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.203Shared ingredients: wo8.203Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: pureeType: sweet

Ein guett Braun muess zuemachen Nehmett eine Kellen voll geriebenen Pfeffer Kuchen oder herolten vndt halb geriebene Semmell oder Semmell mehl vndt Roeste es in einem heißen schmaltz darnach geus ein Meßlein gueten wein darahn Saltze es Ein wenigk thue ein Loefflein zucker oder honigk darzu wurtze es mitt Ingber ziemett vndt Neglein vndt Lass Sieden Ruhre es offte vmb das es nicht Anbrenne wan es nun dicke gnung ist So richts Ahn vndt gibs kaltt oder warm etc.

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