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.

Cheese tart

Ein Keß dortten zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 273rRecipe Nr. 50 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.50Shared ingredients: k1.88, so1.62, b1.46, wo10c.50Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: dairyPreparation: flat cakeType: sweet

Ein Keß dortten zumachen Nimb ein gutten faissten suessen kess der nit Ress sey vnd reib In klain an ainem ribeysen thus In ain schussell als vil du machen wilt vnd thue daran halb Ayr vnd halb schmaltz das frisch sey vnnd machs mit an das es ain dinner taig werd vnnd thue ein wenig schons mel daran nit zuuil vnd ruers In der schussell wol durcheinander vnd mach den taig nit zu dinn das du In dannacht vff dem boden behalten kundest vnd thue ein wenig zucker auf den boden das er fein gleich sey an der dickin durchaus vnnd thus In die pfannen [273v] vnnd lass fein sittlich bachen vnnd wann er bachen ist so see ein zucker darauff so ist er darnach recht

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