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.

Meat between toast, gratinated with cheese

Mitt geribenem Keess zu Kochen in einer bruee Haselhuenner Cappaunen oder Rheschlegel hemel Schlegel oder was du willtt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 009vRecipe Nr. 20 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.20Shared ingredients: wo9a.20Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: -Type: -

Mitt geribenem Keess zu Kochen in einer bruee Haselhuenner Cappaunen oder Rheschlegel hemel Schlegel oder was du willtt Zerleg das hun oder schneidt die schlegel duen zu stuecken Nimb gebehtte schnitten von weissem brott legs in zin ein schnitten an die Ander Schabe hollender keese streuee es duen Auff die schnitten [10r] leg das brattes darauff dann wider schnitten bestreuee es wider mit Keess den Nimb feiste bruee geueß siedig darrueber gieß wider herab machs siedig Also 3 oder 4 mahl darueber Setz Auf ein Rost biß der Keess vergehett dann gibs zu essen wer will vnd thue Auch gewuertzs darauff






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