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 poultry

Pommerantzen bruee

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 003vRecipe Nr. 3 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.3Shared ingredients: wo9a.3Same ingredients in following recipe: 3 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: sauceType: sour

Pommerantzen bruee Schele die Pommerantzen oder zitteron vnd so du wildt Schneid von den Schelffen das Weiss rein abe darnach schneid es zu rimlein thue sie in ein Hefelein laß es wol sieden mit einem wasser das thue ein mahl 3 biß die bitterung heraus kompt So sie Nimmer bitter sein So geueß das wasser herab trueckhe die Pommerantzen aus geuess darnach den Safft an die Schelffen Auch Rosen essig Auch ein wenig zucker So vil eins will [4r] laß es Auff sieden geuß es Auff Copaunen oder Rephueenner wann du wilt zerlene es fein geueß die bruee ein mahl oder drey daruff

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