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.

Sauce for game or partridge

Eine guete Bruhe vber ein Wiltprett oder vber Rephuener

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 046vRecipe Nr. 59 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.59Shared ingredients: wo8.59Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Eine guete Bruhe vber ein Wiltprett oder vber Rephuener etc. [47r] Nehmett eine schnitten Rocken brodt oder drey Semmell schnitten Lege sie Auf einen Rost vndt Bee sie biß sie wollen Braun werden darnach weiche sie in eine Bruhe von Wiltprett oder hunern thue Ein Stucklein Kirschmuess darzu vndt treibe es mitteinander durch ein Sieblein oder tuch geus ein gleßlein Essigk daran darnach So thue es in ein Pfennlein oder tiegel schutte Kleine Rosinlein vndt ein loffel voll zucker darein wurtze es mitt Ingber Neglein [47v] vnndt wenigk Pfeffer Lass miteinander Sieden So wirts Recht vnndt Guett etc.






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