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.

Egg puree

Ein Krefftiges Eyer muess In einer Rindtfleisch Suppen oder Bruhe

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 178vRecipe Nr. 226 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b4.57, bs1.249, gr1.12, gr1.3, h2a.57, w1.59, k1.127, k1.130, k1.131, so1.102, so1.105, bs2.42, db1.45, wo3b.191, wo3b.3, wo3b.41, wo3b.47, wo8.226, wo8.227Shared ingredients: wo8.226, wo8.72Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: pureeType: -

Ein Krefftiges Eyer muess In einer Rindtfleisch Suppen oder Bruhe etc. Nehmett Eine geriebene Semell In eine schussell oder Ander gefhess schlagett 5 oder 6 Eyer darzu vndt Klopffett es wohl vndereinander wurtzet es mitt Ingber Saffran vndt gantzen mußcaten blumenn [179r] will man So menge Klein geschnitten Petersilligen grunes darunder darnach nehmett eine gute Rindtfleisch Suppen thuett das obbemeltte darein vndt lass ein Sodtlein thun Es wirdt Crefftigk vndt guett etc.

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