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.

Wine soup, thickened with yolk

Eine guete Wein Suppen zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 009rRecipe Nr. 7 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.7Shared ingredients: wo8.7Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: winePreparation: soupType: -

Eine guete Wein Suppen zuemachen etc. Nehmett ein mass oder messlein wein auch mehr oder weniger darnach mann der Suppen viel haben will schlagett von 6 oder 5 die dotter ruret vndt quirlett es wohl vndereinander dan wurtzett sie mitt Ingber ziemett vnndt zucker Auch Saffran vndt ein wenigk geriebenen mußcaten so man [9v] will Setzet sie von fern zum feuer vndt ruret sie offte vmb so wirdt sie rechtt darnach schneidett Eine Semmell gar Klein gewurffeldt vndt richtett die Suppen darauff Ahn vndt streuhett ziemmett daruber etc.

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