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

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Wafer, fried on a mold

Ein model Bachas

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 284rRecipe Nr. 88 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.88, wo1b.24, wo8.267Shared ingredients: wo10c.88Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

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

Ein model Bachas Nim Ayr souil du wilt klopff sie wol vnnd thue ein wenig wein darein darnach so Ruer ein Semel mel darein vnnd lass durch ein suppenseihelin lauffen das es fein glatt werd vnd mach In nit dick dann er muss zu den gossnen Modeln dinner sein dann zu den tuncken vnd gilb den taig darnach [284v] thue ein schmaltz In ainer pfannen vber vnnd lass haiss werden vnnd leg den model darein das er haiss werd vnnd geuss den taig daruber ab oder tunckh In ein vnnd truckne In bey dem feur ab vnnd thue In In das schmaltz vnnd bach In resch herab das er nit braun werd vnnd truckne den model vor an eim saubern hader eche du In eindunckest etc.

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