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, braised in wine and apples

Geroeste Vogell guett zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 032vRecipe Nr. 39 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.39Shared ingredients: wo8.39Same ingredients in following recipe: 5Same tools in following recipe: 1

Categories:

Main ingredient: game poultryPreparation: boiledType: sour

Geroeste Vogell guett zumachen etc. Wasche die vogell fein Rein Auss in einem warmen Wasser oder Kuhle sie Auß lege sie dan in eine warme Butter oder schmaltz darnach schneide Epffell gar Klein gewuerffeldt oder Pirn Roeste sie Auch in einem schmaltz besondern biß sie fein braunwerden will mann dann ein Sudtlein daran haben So geus ein glasslein wein daran vndt wurtze es mit Ingber wenigk Pfeffer vndt zucker So wirdt es Recht vnndt guett etc.

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