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.

Bread puree

Ein Semmell oder Brodtmuess zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 181rRecipe Nr. 231 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: m11.25, ds1.24, wo8.231, wo8.239Shared ingredients: wo8.231Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: breadPreparation: pureeType: -

Ein Semmell oder Brodtmuess zumachenn etc. Nehmett eine Semmell oder Brodt schneidt die Rinden dauon vnndt weihs in wasser Oder wein Wen es nun wohl geweicht ist So truke es wohl Auß thue es in eine Pfann oder tiegell geus eine gute feiste Rindtfleisch Suppen darauff vndt zertreibe es mitt einem loeffell Klein wurtze es mitt Ingber wenig Neglein vndt muscaten So ists Rechtt






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