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.

Bread cake, pan fried

Brod Kuechel zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 079rRecipe Nr. 205 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.205Shared ingredients: wo7a.205Same ingredients in following recipe: 3 3Same tools in following recipe: 1

Categories:

Main ingredient: breadPreparation: pastryType: -

Brod Kuechel zu machen So Nim gar hart Semel stueckel das Stoß gar Clein vnd Nim derselben Semeln Als vil du wilt schlag Ayer darahn salltz thue etzliche weinbeerlein auch drein So es ein weil steht so ziehen die Semel die Ayr trucken an sich so schlag darnach mehr Ayer zu das ehr die recht dickh gewin so schlag in dann fein Kuechl weiß ein in daz schmaltz muß nit zu heiß sein rueere Die pfann so gehent sie Auf vber ein solche kuechle gib ein gelbs pfefferlein oder ein mandelgescherb oder ein gescherbel von oepfeln vnd gwuertz daz Suepl

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