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 tart

Ain ayer dortten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 214vRecipe Nr. 22 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1b.22Shared ingredients: wo1b.22Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: flat cakeType: sweet

Ain ayer dortten Wiltu ain ayr dorten pachen so nem 20 aier [215r] auff ain tisch vnd als vil milch als du aier hast genomen klopf es wol vnder ainander vnd saltz In ain wenig laß In In ainer pfannen an ainander sieden bis es wiert wie ain dicke air milch dan so rur zucker darein bis es sues wiert darnach mach ain taigle an auß ayern vnd welglin darauß ain bedelin dan so thue die air milch darauff vnd streich es gladt nider thue Auch ain wenig rossen wasser darauff thue es In die dort pfannen mach ain gluet darauff vnd darundter laß Inn preinlet pachen so Ist es gueter dortten






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