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.

Curd in lent, served warm

Geyszlicz jn der vasten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 193vRecipe Nr. 30 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: bs1.132, wo1a.30, wo3b.88Shared ingredients: bs1.132, wo1a.30Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: dairyPreparation: sauceType: lent dish

Geyszlicz jn der vasten Geyslitz solt du nemen vnd lasz sy ain wenig weil sten das sy geual so seich die vnd setz sy zuo vnd gewurcz sy in den haffen wann du sy dann essen wild so tuo ein wenig oels jn ain pfendlin [194r] oder jn ain scherblin vnd tuo dan geyslitz dar jn vnd lasz sy erwallen vnd tuo gestuepp dar aueff

*Curd in lent, served cold* (Subrecipe Nr. 1) [cooking recipe] wildu aber anderlay geyslicz so sued sy vnd guess sy auff ain schuessel vnd lausz sy er kalten vnd zuech ir die haut ab vnd mach ain mandelmilch vnd guesz die dar auff

Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"