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.

Gingerbread, Nuremberg style

Nurmberger lezelten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 258vRecipe Nr. 3 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10b.5, wo10c.3Shared ingredients: wo10b.5, wo10c.3Same ingredients in following recipe: 4 1Same tools in following recipe: 2

Categories:

Main ingredient: spicesPreparation: pastryType: -

Nurmberger lezelten zumachen Nimb i 1/2 pfund zucker 7 lot Rorlen 4 lot Muscatnuss 6 lot Imber 1 lot Negelen 1 lot Cardamuemlach die gewurtz alle außgepissen nach dem boesten darnach so schneids in der grossin wie du hieunden hoeren wirst vnd nimb darzu ein halbe maß honig In ain Neuen Hafen der gelaest ist vnd mer helt weder ein halbe mass vnd setz In auf ain dryfuss vnd lass das Honig zergon vnd nimb darnach den [259r] zucker vnd Ruer In ob dem feur darein (du must In klain stossen) vnnd lass es also auf sieden vnd das nit anbrinn vnd nit vbergang ruers Imerzu vmb mit aim saubern kochloffel vnd das mel hat kein antzal darnach nimb das honig In ain weitte schussell es darff nit lanng sieden darnach see das mel darein vnd das gewurtz vnd ruer es wol durcheinander darnach thue es aus der schussel auf ein tisch vnd lass In wol ausswircken In ainem mel du waisst villeicht wol wie man sonst lezelten macht vnnd wann er gewurckt ist so mach taill daraus Ein lezelten soll haben i 1/2 vierdung vnd wurck darnach ein Iedes besonder aus vnd machs In dem form wie man Nurnberger lezelten macht (werden aus dem gewertz 26 In 28) lass bachen

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