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.

Nun's pastry, filled with gingerbread

Nunnen krapfflen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 209rRecipe Nr. 2 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10b.2Shared ingredients: wo10b.2Same ingredients in following recipe: 4 3Same tools in following recipe: 1 1

Categories:

Main ingredient: doughPreparation: pastryType: -

Nunnen krapfflen Item Nunnenkrapfflen mach also Nimb geriben lezelten thu zucker vnd zimetroerlen daran darnach des lezelten vil ist vnd nimb ain siedents honig vnd mach ein starcken taig an vnd mach witzel daraus als gross du dann die krapfflen haben wilt vnnd lass sie ain gantzen tag ligen darnach nimb ain waitzen melb vnd mach ain taiglin mit ainem kalten wasser an daraus mach ein braitten pfanzelten vnd thue die witzel darein vnd redels ab vnd thus Inn ein pfannen auff ein glutt vnd ruers Immer zu weil sie hertt werden das sie nit anprinnen

Wo10 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°"