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.

Partridge in roux sauce, with grapes

Gekochte Rephuner in Brandtsotte mit weinberen etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 078vRecipe Nr. 39 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.39Shared ingredients: wo9b.39Same ingredients in following recipe: 4 3Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: boiledType: -

Gekochte Rephuner in Brandtsotte mit weinberen etc. Nim das Rephunlein setz es bey kuhles aus darnach nim ein j maß wein setz es bey laß heiß werden als dan nim ein gutten leffeluol geschmeltzte butter laß sie auch recht heiß werden Thue einen leffeluol weitzen mehl in butter wen sie gar heiß ist vnd rurs wol durcheinander laß es nicht wieder vffs fewer kommen thus in den heissen wein rurs wol durcheinander geuß auch ein wenig wein essig darzu wurtz es ab mit zucker saffran vnd Pfeffer lege das Rephunlein darein laß gemach miteinander [79r] sieden vnd wen du es wiltt anrichten Thue die abgepflockten weinbeerlein dar zu ist Recht etc.






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