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 fish

Eine Fisch bruhe mit butter vber Allerley Fische

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 053rRecipe Nr. 68 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.68Shared ingredients: wo8.68Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: sauceType: sour

Eine Fisch bruhe mit butter vber Allerley Fische etc. Nehmett ein glesslein wein 4 lofflein wein Essigk ein loefflein schoen weiß mehl Ingber ein wenigk Pfeffer ein loefflein zucker vndt eine gute frische Butter Laß mitteinander Sieden vndt geus es vber die fische wan sie abgesotten sein

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