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.

Custard, white and yellow

Gesultzte Milch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 033rRecipe Nr. 80 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.80, wo7b.221Shared ingredients: wo7a.80Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: eggsPreparation: pureeType: show dish

Gesultzte Milch Nim ein sueßen milch raumb woell in in einer Pfan geuß in dann in ein schoenen hafen vnd Nimb das Clar vonn zehen Ayrn daß zerschlag rain whol vnd geuß Inn die Siedent milch vnnd Ruerß gar stetz mueß nit lang sieden wann es mueßlet wirt so ruer ein zuckher drein Saltz ein wennig richts zusammen auf ein zine schuesell so gesteths von denn dottern mach ein Ayrschotten denn thu in ein formb so er Ausseicht thu in in die mitte geueß erst die Sulltz daruber

*Flan as a fish* (Subrecipe Nr. 1) [cooking recipe] Ittem man macht ein ayrschotten thu in in form aines fisch steth gar whol magst in mit manndl besteckhen vnnd guete sueße millich geuß darahnn Ist ein gueth Essen vf die nacht zum Letztenn etc.

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