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.

Lamb in wine egg sauce

Lambfleisch guett zu kochenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 031vRecipe Nr. 38 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.38Shared ingredients: wo8.38Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: boiledType: sour

Lambfleisch guett zu kochenn etc. Las das fleisch Kochen nim dan einige [32r] meßlein wein vndt ein glaß gueten Essigk schlage 7 oder 8 Eyer daran Ruhre vndt quirle es wohl vndereinander Setze es Auff Kohlen vndt laß gemach warm werden Ruhre es Aber stets vmb das es nichtt zusammen laufft wurtze es darnach mitt Ingber Pfeffer vndt Saffran geus es vber das fleisch vndt laß nu ein wenigk AufSieden will man es Aber lieber Suesse vndt Sauer haben So thue ein wenigk ziemett vndt zucker oder honig daran So wirts auch Recht guet etc.






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