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.

Fake eggs in lard, almond

Ayrenschmaltz von Mandl

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 012rRecipe Nr. 12 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo1a.22, wo3b.81, wo7a.12, wo7b.155Shared ingredients: wo7a.12, wo7b.155Same ingredients in following recipe: 1 1Same tools in following recipe: 1

Categories:

Main ingredient: nutsPreparation: analogueType: lent dish

Ayrenschmaltz von Mandl So Nim geschlecht mandlkhern ein wenig weis brots Stos das in ainem moerscher Auß demselbigen [12v] mach Sinwelle Ayer ferbs an die stat vnd in der mit Legs in ein Pfann geuß oehl daran bachs so wirt es gleich Ayren Im schmalz

*Fake eggs halved, almond* (Subrecipe Nr. 1) [cooking recipe] oder mach Air darauß schneids nach der Lenng voneinander vnd ferbß an der statt da der Totter ligen soll Legs in ein schuessel wie sunst herte Ayr geuß fier den Essig ain guten wein oder Rainfall Muscateller Schneydt ein gruenß kreuetl darauf gibs dahr

Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"