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.

Spice confectionery

Krepsauglen zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 262rRecipe Nr. 13 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.12, wo10c.13Shared ingredients: wo10c.13Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: spicesPreparation: confectioneryType: -

Krepsauglen zumachen Item nimb 1 vierdung fein zucker mer 1 lot zucker Candy 1 quint feihelwurz 1 quint Tragant dero yetweders stoss besonder vnd ruer es als durch ain siblin die veihelwurtz soll man vor klain schneiden ehe man sie stosst vnd wenn es gestossen ist so nimbs als aneinander vnd thue es In ain Morser vnd geus drey leffell vol mit Rosen wasser daran vnnd lass es dann alles wol stossen [262v] ain stund oder anderhalbe Ie lenger man sie stosst Ie weisser sie werden wann der zucker anderst gutt ist vnd wan es alles gestossen ist so mach kleine krepseglen daraus legs auf ainen weissen pogen vnd lass trucknen






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