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

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Wafer sticks

Von Holhippen Am ersten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 075vRecipe Nr. 196 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.196, wo7b.42, wo8.293Shared ingredients: wo7a.196, wo7b.94Same ingredients in following recipe: 6Same tools in following recipe: 1 1

Categories:

Main ingredient: -Preparation: pastryType: sweet

Von Holhippen Am ersten Mit zuckher bachs allso weich ein zuckher in ein loeblets wasser das er zergehet vnd mach An ein taig mit dem selbigen wasser vnd von weitzenmehl zeuech in fein ab geueß Immer zu eintzich biß ehr dickh wierdt Allß ein duener Salluen taig Nimb dan von einem Ay oder zwey den dotter Rueers darundter vnd ein wenig zerlassen schmaltz laß dann das eisen erhitzen geueß mit einem loeffel drauf drucks zu hebs vbers feueer stuep den taig darnach du es herb willt haben misch offt s ihe daz das eisen nit zu haiß werdt es verbrennt sich sonst die Ayer dotter machen sonst [76r] das gern ab dem eisen gehet

*Wafer sticks with honey* (Subrecipe Nr. 1) [cooking recipe] Mitt den hoennig Nimb ein hoennig vnd thu es vndter ein Warms wassr vnd treibs fein ab wie oben stehet thue Auch ein dotter oder zwen darundter gehen lieber vom eisen die mit dem zucker doerffen gahr wol eylen werden gehling resch man mag zu zeitten zucker vnnd hoennig durcheinannder nemen gehen Auch gehrn vonn eysenn






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