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.

Onion sauce, for rabbit or beef tongue

Bruehlein vber ein gebraten hasen oder Rindes zunge

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 045vRecipe Nr. 57 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.57Shared ingredients: wo8.57Same ingredients in following recipe: 5Same tools in following recipe: 2

Categories:

Main ingredient: vegetablePreparation: sauceType: sour

Bruehlein vber ein gebraten hasen oder Rindes zunge etc. Mache eine Butter wohl heiß geus [46r] dan ein 3 lofflein gueten Saueren wein Essigk vnndt ein gleßlein wein daran Roeste Auch ein wenigk Klein gehackte zwiebeln besondern vndt thue sie darzu thue Ingber Pfeffer Neglein Ein wenigk Saltz zucker oder honigk daran vnndt laß miteinander Sieden Aber nicht zulange das es nicht zu dicke werde Richte dan das gebratene Ahn vndt geus es daruber etc.

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