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.

Cheese cake

Weysse torta zue machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 285vRecipe Nr. 6 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1c.6Shared ingredients: wo1c.6Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: dairyPreparation: flat cakeType: -

Weysse torta zue machen Nimb schotten oder Neuen vngesalznen kes den stos In ainem morser zu ainem mues darnach nim 5 oder 6 frisch ayr Ruer ains nach dem anndern Darein nachmallen nimb ain wenig Rosen wasser misch darunder vmbs schmackh willen Darnach so nimb ainenn guetten harten kes der nit zech sey den Reyb darunter als vill du wildt nim darnach Cannell gestossen vnnd ain wenig [286r] zuckher gestossen darnach dus guet wilt halben vnnd gros Ruers alles durch ain Annder vnnd mach Darnach die torten wie anndre Wen sy halb pachen soll man sy ain Clain mit zugger pestreen vnnd Rossen wasser sprengen so wirt sy woll geschmach Die pfan mues man vnnden mit schmalz oder oll pestreychen damit die tortten nit ain pacht In massen wie dj vorig aber oben auff ists zu dis tortten nit von notten

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