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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Choux pastry, sliced and deep fried

Goelltt Haendtl zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 077vRecipe Nr. 202 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.202Shared ingredients: wo7a.202Same ingredients in following recipe: 4Same tools in following recipe: 2 1

Categories:

Main ingredient: pastryPreparation: deep friedType: -

Goelltt Haendtl zu machen So Nim ein wasser in ein pfann verseuede ein Butter schmaltz als groß Als ein halbe nuss hast nit butter so Nim sonst ein schmaltz Koch Auch mehl das guett sey in das Siedent wasser vnndt schmaltz ber in wol ab ehe du die Ayer Anschlegst so ehr lehn wierdt wie ein brattner taig so Nim An Auf ein deller vnd mit eim hueltzen duennen messer so schneit in ab thus ins schmaltz eines fingers lanng bachs Also Rueer die pfann Wenn mans Aber [78r] lanng Im schmaltz bechtt so wierdt es mueedt werden gern feist darumb Nimb ein grosse pfann

*Choux pastry as funnel cake* (Subrecipe Nr. 1) [cooking recipe] Auß disem taig magst brent strauben giessen durch ein heffel daz muß ein loch haben Rueer in zwier oder drey mahl vmbher in der pfann

*Choux pastry, Swedish style* (Subrecipe Nr. 2) [cooking recipe] du magst auch grosser Kueechel einschlagen von disem taig setz die pfann nur Auf ein gluett so gehn sie huebsch Auf heissen schwed Kuechell

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