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.

Pastry in three colours

ein guts pachens von dreyerlay plettern ains gruen das ander weisz das dritte gel

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 023vRecipe Nr. 19 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: bs1.262, bs1.35, gr1.28, gr1.76, h2a.63, bs2.52, bs2.61, wo3b.19Shared ingredients: wo3b.19, bs2.52Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: show dish

Wiltu machen ein guts pachens von dreyerlay plettern ains gruen das ander weisz das dritte gel So nym vnd thue das weisz besunder vnd den totter wesunder vnd hack petersill clain vnd reib in clain vnd reib ayr darvnder vnd nym dann ain pfannen vnd mach sy hael mit ainem smalcz vnd mach dann ein gruensz plat vnd thue dann das plat her auß vnd mach den ein gelbs plat von den toettern vnd das thue auch herauß vnd clopff dann das weisß vnd mach ein weissz plat dar ausz vnd leg dy drey platter auf ein ander das das gruen mitten sey sneid es dann clain schaffczaglat vnd stossz es an spissel vnd mach dann ein taig von ayren vnd von wasser mach [24r] in gel vnd zeuch es durch den taigk vnd pach es in ainem smalcz vnd zeuch dy spissel dar ausz vnd sneid es dann nach der leng von ein ander vnd leg es dann auff dy schuessel vnd zuckers genug darauff vnd versalcz nicht






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