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, as chicken intestine

Honerderm zubachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 282vRecipe Nr. 82 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.82Shared ingredients: w1.152, w1.225, w1.23, db1.52, wo7b.65, wo7b.72, wo8.253, wo8.256, wo8.260, wo8.279, wo9a.119, b4.148, b4.224, b4.23, br1.11, bs1.86, gr1.228, gr1.24, gr1.92, k1.109, wo10c.22, wo10c.75, wo10c.80, wo10c.81, wo10c.82, wo10c.94, wo1a.50, wo1b.20, wo1b.28, wo1b.8, wo1b.9, wo1c.5, wo3b.104, wo3b.140, wo7a.199, wo7a.203, wo7a.217Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

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

Honerderm zubachen Nimb mel souil du machen wilt das sy gutt seyen vnd machs mit einem [283r] kalten wasser an das der taig ein wenig dinner sey dann ein streiblen taig vnd rest in wol ab das er wol trucken sey vnd mach In darnach mit Ayren Ring vnd glatt vnd thue In darnach auf ein teller vnd legs In ain haiss schmaltz bachs resch herab leg die Ayr In ein warm wasser






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