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.

Roux sauce, for a pig's head

Bruhlein vber ein Schweines Kopff oder etwas Anders etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 048rRecipe Nr. 61 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.61Shared ingredients: wo8.61Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Bruhlein vber ein Schweines Kopff oder etwas Anders etc. Will man ein guetes Bruehlein oder Sodtlein vber ein schweines Kopff oder vber etwas Anders machenn So nim ein schoen mehl Roeste es in einem schmaltz biß es braun wirdt nim dann einen guten wein Ingber ziemet zucker vndt Kleine Rosinlein will man Aber einen Suessen wein nehmen So darff man Keinen zucker nehmen [48v] Laß dann mitteinander Sieden vndt Richtes darnach Ahn So ists Recht vndt guett etc.






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