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.

Almond milk with bitter oranges

Eine mandell Suppen mit Sauren oder Andern Pomerantzenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 005vRecipe Nr. 3 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.3Shared ingredients: wo8.3Same ingredients in following recipe: 5Same tools in following recipe: 2

Categories:

Main ingredient: fruitPreparation: soupType: sweet

Eine mandell Suppen mit Sauren oder Andern Pomerantzenn etc. [6r] Weichett die mandeln erstlich in ein lauchlicht wasser vndt ziehet ihnen dann die hautt Abe oder die schalen darnach Stoessett vndt reibett sie Klein vnndt treibett sie mitt einem Reinen wasser millich oder wasser welches mann Am liebesten hadt durch ein Enge Sieblein oder thuch darnach nehmett die Pomrantzen So viel mann derer daran haben will schelet sie vndt trucket den Safft dauon darzu thut nicht viel zucker daran damit sie ein [6v] wenigk Seuerlicht bleibett So mann Aber Keine Pomerantzen dazu nehmen will So machett sie mit zucker gar Suesse nehmett darnach gebehete Semmell schneidett sie fein lenglicht thutt Kleine Rosinen Auf die Semmeln vndt richtett die Suppen darauff Ahn etc.






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