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.

Bitter orange or lemon sauce for partridge

Ein Brueelein vber die Rephueener wie man es dem Ertzhertzog Kochett

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 008rRecipe Nr. 15 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.15Shared ingredients: wo9a.15Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: boiledType: sour

Ein Brueelein vber die Rephueener wie man es dem Ertzhertzog Kochett Nimb zitteronen oder Sauer Pommerantzen [8v] druecks auß Nimb ein magere fleischbruee thue pfeffer darein laß auffsieden verleg das Rephueenlein vnd geueß darueber wo du nit Sauer Bomerantzen hast So Nimb ein wein essig darzu doch nit vil fleisch bruee damit der Safft seinen guten geruch nicht verliere

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