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 raisin sauce, for game

Ein mandel gescherbe vber eine hirschen oder Rehe Keuhlen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 045rRecipe Nr. 56 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.56Shared ingredients: wo8.56Same ingredients in following recipe: 5Same tools in following recipe: 2

Categories:

Main ingredient: -Preparation: sauceType: -

Ein mandel gescherbe vber eine hirschen oder Rehe Keuhlen etc. Nehmett eine gute handt voll Manndeln schele vndt schneide sie fein Klein nach der Lenge thue sie in eine Pfanne oder tiegell geus ein glass wein vndt Bar loefflein feiste Rindtfleisch Suppen daran thue ein guet theil Kleine Rosinlein vndt ein wenigk geriebenen Pfeffer Kuchen darzu wurtze sie mitt Ingber Pfeffer ziemett vnndt zucker vndt lass Auf [45v] schutte es dann vber eine gebratene Roehen oder hirsch Keulen oder Richte es in einer schussell Ahn vnndt lege die Kulen drauf will man Aber das Soedtlein lieber Kalt geben So thue An Stadt der Rindtfleisch Suppen So viel Essigk zum wein oder nim nur den wein Alleine wie man es Am liebsten hadt So wirts Auch Recht vnndt Guett etc.

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