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.

Custard tart

Wie mann die Preszmetzen zu ostern Bechett

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 085rRecipe Nr. 224 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo10c.49, wo10c.56, wo7a.224, wo7b.134Shared ingredients: wo7a.224, wo7b.134Same ingredients in following recipe: 2 1Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: flat cakeType: -

Wie mann die Preszmetzen zu ostern Bechett So mach ein guetten lindten Ayer schotten brenn in nit an thue in Auf ein Reuetterl das ehr wol Auß sinckhe darnach Nimb denn Ayer schotten treib ihn mit eim loeffel ab Nimb Ayer darahn ein wenig Sueeß raumblein reib auch ein Semel drein gilbs stueps thue erlich weinperl darein vnndt Nim dann ein Semeltaig von einem beckhen den treib auß in die weit vnd schlag den obbemelltten schotten darauf vnd krentzel vmb vnd vmb bachs in einem bachofen ehe du es in ofen scheuest so thue feigen drein Mandelkern drauf die Krentzel aussen vmb salbs mit gilbtm Ayrdotter scheueß ein Cleins wider in ofen Solch [85v] fleckhen Weyhet mann zu Osternn






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