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.

Turnip, boiled in cream

Cleine gantze Rueeblein mit Milchraumb

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 012rRecipe Nr. 26 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.26Shared ingredients: wo9a.26Same ingredients in following recipe: 1Same tools in following recipe: 2

Categories:

Main ingredient: vegetablesPreparation: boiledType: -

Cleine gantze Rueeblein mit Milchraumb Nimb die Kleinesten rueeblein So man hatt Schele sie vnd mach sie sauber thue es in ein Haffen vnd schuett Kalltt wasser darueber das [12v] drittheil lehne sey Am hafen setz es in glutt laß dempfen wenn sie anfahen weich werdten vnd daz wasser schier eingesotten ist Schuett heiß schmalz darauff vnd Sueessen Milchraumb vnd laß sie fein braun werdten das sie ein dickelt brueelein haben So seind sie recht versalltze es nichtt

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