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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Yeast dough pastry, deep fried

Germben Krapffen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 082vRecipe Nr. 217 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.217, wo7b.129Shared ingredients: wo7a.217Same ingredients in following recipe: 4 3Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: Siedegebaeck (deep fried)

Germben Krapffen Nimb ein guett mehl Nimb dann ein germb die von bier ist geueßett wan Als vil Als ein Ay möcht sein ins mel Nimb dann ein loeblats wasser mach darnach ein taig An salltz in in der dickh Alls ein dumpfl den man zu einem Brod macht setz ihn daz er Aufgeht so du bachen wilt so Nimb ein loeblets wasser Netz die hennd darin Nimb ein wenig taig in die hannd vnnd zeuechs außeinannder bach in wol Im haissen schmaltz mann mags im oehl Auch bachen

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