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.

Spritzkuchen, choux pastry

Ein Spritzen Baches zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 280vRecipe Nr. 77 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Categories:

Main ingredient: -Preparation: pastryType: Siedegebaeck (deep fried)

Ein Spritzen Baches zumachen So mach den taig mit ainem kalten wasser an der soll ein wenig dicker [281r] sein dann ain streiblin taig vnndt thue ein wenig schmaltz In ainer pfannen vber vnd thue den taig darein vnd truckne In wol ab vnd wan er wol abgetrucknet ist so thue In In die schussell vnd schlag In wol oder stoss In In aim Morser vnd leg die ayr In ein warm wasser darnach es vil taig ist vnd schlag ains nach dem andern darein bis er wirtt das man In durch ein spritzen kan thon darnach soll man den In die pfannen zway oder dreymal Ringsweiss vmbhertrucken so wirtt es ein drifacher Ring vnd lass fein sittig bachen






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