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.

Almond pike pie

Ein Pasteten zu machen Vonn Bachen hechten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 047vRecipe Nr. 124 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.124, wo7a.90Shared ingredients: wo7a.124Same ingredients in following recipe: 1 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Ein Pasteten zu machen Vonn Bachen hechten mandl Mandl vnnd gestoßen reiß wann du denn hechten baechst so leg in auf ein anricht vnd thu denn grat allen daruon die gescheltenn mandlkhern stoß besonder wann er Nun gestoßen ist stoß es alles durch einander denn [48r] hechtenn vnnd reis vnd mandl Nim fur ein Pfenng millich vnnd machs damit ab machs nit zu duen das es dannoch len sej alß ein mueß thu erlich zuckher drein mach es gelb saltz zu maßen mach ein daig von einem ruckhen beuetelmel Brenn den ab mit haißen waßer woll in whol das er hert wirt vnnd machs hoch wie zu ainner Pasteten gehort thu die obgeschribene fuell darein thu es in ein oefellein laß bachen hastu nit ein ofen So ists in einer Pasteten Pfann auch gueth schau eben das es nit verbrin so ist es gueth






Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"