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.

Wafer

hole kuechlen zubachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°Source Collection: Wo11, fol. 516rRecipe Nr. 4 Dating: 16th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: wo11c.4, wo1b.7Shared ingredients: wo8.275, wo8.282, wo8.289, wo11c.4, wo1b.4, wo7a.193, wo7b.72, wo8.164Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: deep friedType: Siedegebaeck (deep fried)

hole kuechlen zubachenn Item nembt ain guten sueessen muelchraum last In heiss werdenn das er gleich her wollt sieden vnnd netzen das meel damit an nembt darnach Air vnnd macht den taig recht an als ain holahippen taigen vnnd daz er fein am eisen herum laffe hebts darnach Inn daz hais schmaltz vnnd last es Recht bachen die ribeisen zu saltzburg also gemacht hat

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