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.

Cinnamon ginger confectionery

Confect Stritzelenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°Source Collection: Wo11, fol. 525rRecipe Nr. 10 Dating: 16th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: wo11c.10Shared ingredients: wo11c.10Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: confectionaryType: -

Confect Stritzelenn Item nim am Pfundt zuckher vnd ain quertlin wasser daran vnnd seuds anainander bis das wasser alles ein seundt so schwings mit dem leffell vallent flemlin dauon so ist er genug gesoten so thue dann ein halbs lot ain gstoessnen Ingwer drein wo du aber den Ingwer nit gern Issest so nim gute gestossnen rerlach vnnd thues vor ab dem feuer daz Ime der sut verganng ee das du daz Puluer darein thuest ob dem feuer lieff es dir ueber rueers wol durcheinander vnd eill ehrlich leg mit ainem hiltzin scheifelin Auff Ain zinins theller es erhertet baldt darum eill damit




Wo11 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°"