CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Pear, boiled in wine sauce

Bernen auff mancherley artt zu zurichtten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 042rRecipe Nr. 75 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.75Shared ingredients: wo9a.75Same ingredients in following recipe: 4 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: boiledType: -

Bernen auff mancherley artt zu zurichtten Nimb guette Bernen vnnd scheele sie vnnd seued sie Im wasser vnd Wenn sie Nun gnug gesotten sein So geueß die bruee ab vnd Nimb wein vnd dieselbe bruee vndt reibe ein wenig biernnen darein vnd ein wenig Brodt das die bruee fein dickh wierdt vnd thue denn zucker vnd zimetrinden vnd ein wenig Saffran darein vnd Auch Ingwer vnd geuess es dan vff bernnen vnd lass es mit denn bernnen vffsieden willdtu es kaltt geben So lasse es Kalltt werden

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