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

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Gingerbread, Nuremberg style

Nurmberger lezelten

Metadata:

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

Similar recipes:

Same title: wo10b.5, wo10c.3Shared ingredients: wo10b.5Same ingredients in following recipe: 10Same tools in following recipe: 1

Categories:

Main ingredient: spicesPreparation: pastryType: foreign

Wie man die Nurmberger lezelten machen soll Item nimb 3 mass des besten honigs thus Inn ain Neuen Hafen der vor abgesotten ist mit ainem frischen wasser damit er [210r] nit schmeck setz den Inn ain glut vnd lass das honig dar Inn ergeen vnd so es Ergangen ist soll man darein thun 3 pfund Hupschen zerstossnen zucker vnd vndereinander rueren vnd sieden lassen so lang als ain Ay darnach soll man haben schoen melb vff das boesst vnd thue das Inn ain schone multern oder schaefflein vnd geus das gesotten honig mit dem zucker darein vnd thue die hernach geschribnen wurtzen darein vnd ruers alles wol vndereinander vnd wurcks aus wie ain laib prott vnd alssdann tails aus Inn clain oder gross lekuchen vnd lass pachen etc. Erstlich nimb 14 lot der bossten zimetrorlen 12 lot gutten Imber der gewaschen sey 7 lot gutter Muscatnuss 2 lot Negelen die alle In 4 stuckh geschnitten 1 lot Cardamuemlen 1 lot Galgat 1 lot parisskorner 1 lot pfeffer dise gemelte 4 stuckh clain [210v] gestossen 2 lot Coriander die lass gantz Seind dann alt lekuchen verhanden die mag man reiben vnd dasselb melb auch zu dem andern thun So dessen vil were von notten der wurtzen auch destermer oder minder zunemen Nachdem sie vor wol oder vbel gewurtzt werden

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