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.

Egg white funnel cake

Weissen Streiblen zubachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 284vRecipe Nr. 89 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.89, wo8.286Shared ingredients: wo10c.89Same ingredients in following recipe: 3Same tools in following recipe: 2

Categories:

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

Weissen Streiblen zubachen Nim das weiss von den Ayren thue den dottor dauon vnnd nimb ein leffell vol wasser vnd mel vnnd ruers wol vndereinander vnd mach es glatt vnnd thue ein zucker In den taig das es wol siess sey mach in dicker dann ein streiblen taig vnnd rier In fast wol vnnd nimb ein hafelin vnd mach 8 oder 10 locher darein die vngeuerlich ein solliche weittin Haben vnnd sees In das haiss schmaltz vnd mach lang strich als weit die pfannen ist sees dinn ein mach ein scheifelin das drey finger brait sey das scheifelin muss gebogen sein das man das Bachas daruber biegen kind vnd kerss mit vmb vnnd nems mit heraus vnd wann du es ausnimbst so greiff mit der hand auf das bachas vnnd beug es vber das scheifelin das es schier gar zusamen gang vnd setz es [285r] auff ein bret ains nach dem andern vnnd wann das schmaltz zuhaiss ist so setz herab vff den herd das nit braun werd vnnd setz dann allweg zwo gegeneinander In ein schussell mach es In die hoch wie ein zucker huett






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