CoReMA

Cooking Recipes of the Middle Ages

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  • 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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Choux pastry, sliced

Kaiserisch Stritzell zubachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 285vRecipe Nr. 94 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.94Shared ingredients: wo7b.65, wo7b.72, wo8.253, wo8.256, wo8.260, wo8.279, wo9a.119, 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.217, w1.152, w1.225, w1.23, db1.52, b4.148, b4.224, b4.23, br1.11, bs1.86, gr1.228, gr1.24, gr1.92, k1.109Same ingredients in following recipe: 0Same tools in following recipe: 2

Categories:

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

Kaiserisch Stritzell zubachen Nimb ein kalt wasser vnd ruer ein gutt mel darein wie ein dicker streiblen taig darnach so nimb ein wenig schmaltz In ein pfannen vnd streich den taig Ins schmaltz so es warm ist vnd truckne den taig ab ob ainer glutt [286r] vast wol darnach thue den taig In ein schussell vnnd treib In wol mit Ayren ab bis er als dick wirtt als gar ein dicker taig wie zu den brieten kuechlen darnach so lass In ston als lanng du wilt ein stund oder drey es schat dem taig nichts vnnd so du bachen wilt so schlag ein gutten leffel vol heraus auff ein zinn teller vnnd nimb ein hackmesser vnd duncks Ins schmaltz vnd schneid als lanng stritzell wie lang du sy haben wilt vnd das schmaltz soll nit haiss sein vnnd bachs nun auff einer glutt vnnd geuss stetigs mit einem Eysin loffell schmaltz auff die stritzell so klieben sy fein auff stoss die Ayr In eim morser darein






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