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

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Roux sauce with fruits, for venison

Ein guetes Bruhlein vber Ein hirschen Wildes oder Andern zemell

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 049rRecipe Nr. 63 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.63Shared ingredients: wo8.63Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: sauceType: sweet

Ein guetes Bruhlein vber Ein hirschen Wildes oder Andern zemell etc. Weill der zemell Auf einem Rost oder in Ander wege Bratet So mach diß Soedlein Brenne oder Roeste ein wenigk mehl in einem schmaltz nim darnach ein loffell voll Kirschmus vndt weiche es in wein treibe es darmit durch einen durchschlagk oder Sieblein das es Aber nicht zue dicke sey thue dan das gebrante mehl dazu Auch ein guet theill grosse oder Kleine Rosinlein vndt zucker oder honigk daz es gnungk sey [49v] wurtze es mitt Ingber vnndt ziemett vnndt laß mitteinander Sieden vndt So man dan Anrichten will So thue ein wenigk Neglein in die Bruhe vndt geus es vber den zemell

*Game, sprinkled with Trisenet* (Subrecipe Nr. 1) [cooking recipe] will mann Aber nicht zu viel drauf wenden So mache ein Anders Nim ziemet vndt zucker vndt menge es durch einander bestreuhe den zemell damitt vnt thue das halbe theill von dem Trisinett in ein Meßlein wein vndt geus es darunder

*Game in ginger sauce* (Subrecipe Nr. 1) [cooking recipe] oder Aber bestreuhe den zemel mit [50r] Ingber vndt mache eine Bruhe von einer Rindtfleisch Bruhe oder Suppen Ingber vndt Pfeffer darunder So ist es Auch Recht vnndt guett etc.

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