CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Wafer, stuffed with spices

Gefuelltt oblatt oder Aufgestrichen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 074vRecipe Nr. 194 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.194Shared ingredients: wo7a.194Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: pastryType: sweet

Gefuelltt oblatt oder Aufgestrichen Nim Oblat schneit die viereckhet einer hand lanng Nim dann ein spicedulum ein wenig Negelein Nim wol zimet roern Muschcatbluee stoß Anis grob nit gesaet thues vndern spicedulum Nimb ein schmeckhent Rosen wasser geueß Aufs spencj gestossen wuertz mach ein taiglein in der dickh das du es mit eim messer magst Auf das oblatt streichen Auf das ortt muß mans streichen das nit gemodelt ist vnd leg Auf ein Rost ein Bapier vnd legs drueber streich oblat darauf schuer ein zimlichs glueettlein drunder So bratth es sich fein wierdt Roesch solch [75r] oblat ist ein wolstannd magst wol fuer ein bachens geben oder legs zu einem Andern bachens

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