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.

Ruffe, boiled with onion

Kaul Perschken mit gehackten zwiebeln Sauer

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 093vRecipe Nr. 80 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.80Shared ingredients: wo9b.80Same ingredients in following recipe: 5Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sour

Kaul Perschken mit gehackten zwiebeln Sauer Nim zwiebeln hacke sie klein vffs beste vnd kleinste vnd geuß essig [94r] darauff darnach Thue ein wenig gerieben semmeln dar zu Pfeffers nim die Kaul Perschken schiepffe sie mache sie fein sauber rein als dan wan sie aus geweschen nim ein kessel setze waßer vber saltz es wen es nun seudt so wurff die kaul Perschken darein wen du sie Rein abgescheumet so thue die brue dar zu laß wol miteinander sieden man kan auch einen hecht so mit sieden aber man muß in nicht schiepffen so ists recht etc.

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