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, giant

Wie man ain ay machen sol auss xxx oder xl airen etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 188vRecipe Nr. 4 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: bs1.260, gr1.206, h2a.62, h2b.37, w4.59, pa1.10, bs2.51, wo1a.4, wo3b.8Shared ingredients: bs1.232, bs1.260, bs1.262, gr1.206, gr1.246, gr1.76, h2a.62, h2a.63, w4.55, k1.87, pa1.10, pa1.19, so1.61, a1b.55, bs2.51, bs2.52, bs2.61, wo1a.4, wo3b.19, wo3b.27, wo3b.8, wo7a.35, wo8.1, wo8.167, wo8.168, wo8.172, wo8.175, wo8.176, wo8.179Same ingredients in following recipe: 1 1 3Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: complexType: show dish

Wie man ain ay machen sol auss xxx oder xl airen etc. [189r] Nim zwo sawplateren das ainew groesser sey dann die ander vnd swaib sy schon mit wasser jnnen vnd nim dann die air und schaid sy schon von enander das weis besunder die totter besunder nim dann die klaineren plater vnd rueer die toetter durch anander vnd gewesz sy jn die plater das jn ??? werde von den totteren vnd verpind sy dann schon mitt ainem faden lasz sy wol sieden daz erhert vnd schel dann die plater ab den toettern Nim dann die grossen plater vnd sneid ain loch dar ein als gross das der totter dar ein mueg vnd naeg dann ped plater schon wider zuo vnd klopf dann das weisz zuo anander vnd nim ain trachter stoss jn jn das loch vnd gewesz das weiss auff den totter hin ein piz die plater vol werde vnd pind sy dann zuo vnd leg sy jn ain hafen vnd lass sy aber sieden so sewd das weisz vnd die toetter so wirt ain ain dar ausz vnd gib ez dann hin ze essend etc.

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