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.

Choux pastry

Brietten kiechlen zubachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 282vRecipe Nr. 81 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: b3.9, b4.148, b4.216, br1.28, bs1.140, gr1.92, w1.152, w1.218, w4.156, db1.44, er1.37, wo10c.81, wo10c.90, wo1a.50, wo3b.104, wo8.256Shared ingredients: w1.23, b4.23, k1.109, wo10c.80, wo10c.81, wo1b.9, wo1c.5, wo7a.199, wo7a.203, wo7a.217, wo7b.65, wo7b.72, wo8.253, wo8.256Same ingredients in following recipe: 5Same tools in following recipe: 1

Categories:

Main ingredient: pastryPreparation: deep friedType: Siedegebaeck (deep fried)

Brietten kiechlen zubachen Nim ain siedigs haiss wasser saltz vnndt schmaltz wie ein suppen vnd thue ein mel In ein schussell vnd geuss dasselbig wasser daran vnd ruer es fast wol an vnd mach In glatt vnd brue In wol starck ab vnd nimb ein Ay vnd legs In ain warm wasser das sy warm werden schlag allweg zway Ayr darein biss er recht wirtt ruer den taig fast vnd mach in als dinn als ein dinns kinds muess thue den taig auff ein Teller vnd setz feine kuechlen In ein haiss schmaltz mit einem kuehlen Eysen oder mit ainer hausscher

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