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.

Pea puree with bacon and sausage

Gespicktt Erbeis zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 052rRecipe Nr. 103 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.103Shared ingredients: wo9a.103Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: legumesPreparation: pureeType: -

Gespicktt Erbeis zumachen Nimb gerindelte Erbes Setz in einem roerwasser zu wens wol gesotten sein [52v] So reibs Klein in eim Reibscherben wanns zu dickh sein gieß ein wasser daran wans gesotten wie ein kindtsmuss So Salzs vnd schneid ein frischen Speckh gewuerffelt dann thue in ein pfannen lass zugehen Wenn er wol zerganngen So thue die feiste in die Erbes laß sieden Nimb dan digen wuerst legs in ein Schuessel vnd richtt die Erbes darueber thue die grieben vom Speckh darauff etc.

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"