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 roast

Eyn praten von ayren

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 057vRecipe Nr. 163 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: w4.52, br1.9, db1.14, wo3b.163Shared ingredients: wo3b.163, br1.9, db1.14Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: roastType: -

Eyn praten von ayren Wiltu ein praten machen von airen So nym ayr vnd slach die roch vntereinander vnd nym darunter guet gewurcz vnd petersil vnd saffran vnd ein secklein das da sey in der grosz als ein kerczen schafft vnd nym dann her die air vnd geuesz sie in das secklein das daz sey in der hoech als ein spann vnd hoch das in siedendes wasser lasz es sieden vncz dich sein benueg vnd das es hert werd So nym es dann herab vnd trenn das seckleinbag) auf vnd stosz das an ein kleins spissel daz es ich zepirst vnd spick es dann mit einem weissen dez ays als ein anderen praten

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