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.

Meat pie

Ein Pastetten mitt fleisch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 049vRecipe Nr. 95 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: w4.149, k1.111, so1.84, wo9a.95Shared ingredients: wo9a.95Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pieType: -

Ein Pastetten mitt fleisch Nimb fleisch hacks thues in ein Pastettenhafen doch rueehrt zuuorn das gewuertz vndter das gehackt fleisch vnd hackt vil feist darunder oder ein gutten theil schmalz oder speckh oben in die Pastetten wann sie [50r] in dem Hafen ist vnd Nim das gelb von Ayern 3 oder 4 dotter legs in die mitte zwischen dem fleisch darnach machs zu scheueß in ofen das loch oben machen wie von den Kopaunen geschriben stehett in dise pastet mach kein bruee Allein die feiste Es soll Auch nitt klatt zuessen Allein warmb Aussem ofen her Mann soll All pastetten oben bestreichen damit sie fein braun werdten Nimb das gelb von Ayern wasser vnd Klopffs vnndereinandter bestreichs da mit So ists gerechtt

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