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.

Almonds as hard boiled eggs

hert air machen von mandelmilch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 056rRecipe Nr. 159 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: gr1.60, er1.16, wo3b.159Shared ingredients: wo3b.159Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: complexType: analogue

Wiltu hert air machen von mandelmilch So mach die tottern als ich dich vor gelernet hab von dem weissen auf ein virteil oder auf 1/2 libra als vil du wild haben vnd vber seued dy [56v] vnd nym dan den heraues vnd stosz sie in einem morser vnd zeuch sie dann durch ein tuch als dick du muegst dorynn sie gesoten sey vnd mach sie dann mit gutem wurczen vnd mit airen vnd mit semelen das sie werden als dick als die vorgenanten essen vnd secz es auff ein kolen vnd richt an als die vorgenanten essen






Wo3 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°"