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.

Oat sourdough pudding, roasted

Gayslingtt zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 102vRecipe Nr. 278 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.278Shared ingredients: wo7a.278Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: cerealsPreparation: roastType: -

Gayslingtt zu machen Laß ein habern zermahlen muß nit zu Clein gemahlen sein Nim dan vrhab daz weich ein wie zu einem brott darnach du vil machen wildt vnndt mach ein duempfel Anbiß sich er zeiget seuerlecht so geueß dann ein wasser dran rueers wol durcheinander vnd blaß mit denn henden auß so bleibt das duenn Ihm wasser denn so seichs schoen verhilt das ist Nun die grislitz So man aber eine Kochen will greiff gehn boden oder Rueers durcheinannder schmaltz ein pfann so es dickh wierdt so geueß Auf ein schuessel laß sten so gewindts ein hautt die Nimb ab vnd schneit dunne broeckel die Roest im schmaltz nit zu wenig [103r] geueß die gesotten geißlitz hin nach vnd seuedts allso ab setz Auf ein glueetl thue ein Hoeflich deckh drauf mit gluett vnd Roeste Aber brockhen drauff thue weinberl vnnd feigen drein Auch Mandelkern man mags in eim Raindl Auch also kochen






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