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 pastry, fried

ein gestuckhcz von einem kaes

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 056vRecipe Nr. 161 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: w4.161, wo1a.17, wo3b.161, wo3b.72Shared ingredients: br1.7, h2b.13, bs2.14, wo3b.161Same ingredients in following recipe: 3Same tools in following recipe: 2

Categories:

Main ingredient: dairyPreparation: deep friedType: sweet

Wer ein gestuckhcz von einem kaes machen will der nem ein muerben kaes vnd semelen [57r] vnd zereib es vntereinander vnd nym des kaesz mer denn des melbs vnd leg es auf ein pret vnd welg es mit airen das es icht zestark werd vnd mach doraues czoell die nit zugros sein vnd sneid die kleyn vnd nym ein morser vnd thu darein smalcz vnd setz es zu dem feuer vnd lasz es heisz werden vnd leg denn die wulgeren darein vnd nem air als vil er well vnd zucker vnd weinper vnd wuercz vnd mach es da mit vnd cziech es dann nicht mer vmb dann zwir in dem moerser von dem feuer ein wenig das es doch nit zukalt werd so ist ez gut

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