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.

Game poultry in brown wine sauce

Vogell mitt eim gueten Soedtlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 028vRecipe Nr. 34 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.34Shared ingredients: wo8.34Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Vogell mitt eim gueten Soedtlein Wann die vohgell gepflickett vndt rein gemachtt sein So seude sie Erstlich ein wenigk in wasser geus es dann dauon vndt thue ein gueten Sussen oder Andern wein daran mache ein geschmeltzte Butter wohl warm vndt geus sie daruber wurtze es mitt Ingber Pfeffer vnndt Neglein Lass wohl einsieden das es ein braun Sodtlein bekommett So werden Sie Guett etc.

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