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.

Milk or cream soup

Eine guete Rom oder millich Suppenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 007vRecipe Nr. 5 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.5Shared ingredients: wo8.5Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: dairyPreparation: soupType: -

Eine guete Rom oder millich Suppenn etc. Nehmett ein mass oder meßlein rom oder gutte millich Setzet sie zum feuer vnndt lasset sie sieden das sie nicht zusammen leuft dan thutt vonn 3 oder 4 Eyern die dottern in ein topfflein quirlett vnndt Klopffett sie wohl vndt wan die Suppen Anfehett zu Sieden So schuttet die Eyer dotter darein schuttett ein Stucklein Butter darzu ruret es wohl vndereinander vndt lasset sie [8r] nichtt mehr Sieden will mann So quirlet ein loefflein schoen weiß mehl darunder vnndt last sie von fernst bey dem feuer stehen in des nehmett Semmelln oder weiß brodt schneidet sie fein Klein gewurffeldt vndt roestet sie in einem schmalz oder lasset sie Also vndt richtet die Suppen darauff Ahn etc.

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