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.

Savoy cabbage, boiled and roasted

Wie man wersching kochen solle

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 011rRecipe Nr. 23 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.23Shared ingredients: wo9a.23Same ingredients in following recipe: 3 2Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: -Type: -

Wie man wersching kochen solle Nimb wersich koepfflein Schneidts Creuetz in die dorsen Aber nit dieff wesche sie sauber laß in einem Hafen mit wasser Sieden biß das der dorsch weich wierdt so schuett in in ein Pfeffer pfannen vnd wesche wol mit Kallttem wasser sauber aus darnach in eim schmaltz Abregelt Im dorsen thun pfeffer Sallzs vnd fleischbruee daran vnnd Muscattblumen legt fleisch oder hennen darundter Lass sieden

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