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.

Chicken, boiled with parsley and eggs

Gekochte Huner mit Eyern Pettersilgen vnd Semmeln etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 073rRecipe Nr. 21 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.21Shared ingredients: wo9b.21Same ingredients in following recipe: 1 5Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Gekochte Huner mit Eyern Pettersilgen vnd Semmeln etc. Zeume das Hun wie man sunst ein hun zeumet vnd wen es wol gesotten hatt so kueles aus darnach setz es wieder bey Thutt ein gutt Theil butter darein vnd last es wol mit einander sieden das das hun gar wirdt als dan nim ein mandel eyer vnd nicht viel semmeln vnd gruene Pettersilgen rurs wol durcheinander vnd wen das hun wol eingesotten ist so geuß es darein mach das es nicht anbrennet das es fein Rundt wie ein Apffel wirdt wens nicht fett genug ist so Thue noch ein wenig butter darzu wurtz es mit ein wenig Ingber abe so ist es gutt etc.

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