CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Fried dumplings, stuffed with chard

Tortten von Piessen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 083vRecipe Nr. 220 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.220Shared ingredients: wo7a.220Same ingredients in following recipe: 5 1Same tools in following recipe: 2

Categories:

Main ingredient: vegetablesPreparation: dumplingsType: -

Tortten von Piessen Nimb Piesen die hackh gar Clein vnd Nimbs in ein schoens leines duechel vnd trueckh das grueen Pratt auß vnnd Nimb die Piesen in ein schuessell brenne ein schmaltz darein schlag Ayer daran Stueps thue Wein Perl darein ab du willtt die fuell muß nit zu duen sein mach dann mit Ayern ein taig wie zum Affenmundt mach Cleine duenne Plettlein thue die fuell darauf streichs Allß weith allß das plaetl vmbraedels vmb vnd vmb vnd bach es fein lanngsamb in einem Heissen schmalltz Rueer die pfann die weil es bechtt so gehets Auf gibs warm oder Kalt






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