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.

Cabbage, stuffed and braised

Eingefuellt Krautt zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 013rRecipe Nr. 28 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.28Shared ingredients: wo9a.28Same ingredients in following recipe: 2 1Same tools in following recipe: 1

Categories:

Main ingredient: vegetablesPreparation: boiledType: show dish

Eingefuellt Krautt zumachen Nimb ein fein hartts heueptlein vnd bruee es das es ein wenig weich wierdt doch nit zu weich wenn es bereitt ist So thue die pletter von einandter darnach Nimb ein wenig krautt von einem Andern heueptlein das Auch gebrueet ist vnd ein stueckh speckh vnd 4 oder 6 zwibel vnd hacks wol vndereinander darnach 5 oder 7 Ayer [13v] darein darnach daz heueptlein gros ist vnd thue ein wenig Imber vnd zucker drein thue in ein Iedes blettlein ein wenig fuell darnach thue daz Krautt in ein Haffen thue ein speckh schwerdlein vndten in Hafen vnd gieß ein becherlein mit essig darueber Wann du es nit gern Sauer hast So thue ein wenig wasser daran vnd laß fein gemach sieden vnd gieß ein gutt theil heiß schmaltz darueber vnd thue denn dorschen vndten in den Haffen

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