CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Apple slices or sage, batter fried

Aufgelaufen opffel vnd saluen zubachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 280rRecipe Nr. 75 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.75, wo8.249, wo8.250Shared ingredients: wo10c.75Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: deep friedType: -

Aufgelaufen opffel vnd saluen zubachen Nimb mel vnd thue ein kalt wasser daran darnach ruer In gnugsam dickh vnd schlag In gar wol darnach so schlag ein Ay oder 3 darein nacheinander das es ein wenig dinner sey dann ein streiblen taig will er zu dickh sein so schlag von ainem Ay nur das waiss darein vnd die Opffell sollen gross sein vnd rund geschnitten vff das aller dinnest vnd ker sy In ainem [280v] taig vmb vnnd nachmals aus einem haissen schmaltz Resch gebachen vnd mit ainem loeffell das schmaltz darauff gegossen so gand sie hoch auff

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