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.

Aspic broth, how to make

Verzeichnus was vnd wie vil man gewuertz vff zwo Schuessel Gallertten die guett werden soll gebrauchen muss

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 060rRecipe Nr. 127 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.127, wo9a.128Shared ingredients: wo9a.127Same ingredients in following recipe: 13Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: aspicType: -

Verzeichnus was vnd wie vil man gewuertz vff zwo Schuessel Gallertten die guett werden soll gebrauchen muss j libra hausenplasen die Im frischen wasser [60v] absieden gestehen lassen vnnd dann wann es gestannden ist das lautter oben dauon nehmen hernach Essig vnd wein darzu thun vollgent darzu nehmen j libra zucker 1/2 quint langen pfeffer 1/2 quint galgent vnd Callmus durcheinander 1/2 loth gantzen pfeffer 1/2 loth gantze Imber 1/2 loth ganntze zimmet 1/2 quint gantze Negellein vndt Ein wenig Erbes daruon wierdt Sie fein hell vnnd ein guette Gallertten [61r] Ein Klein wenig Safferan vnd Muscattblueett muß man auch darzunemen






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