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.

Rose water ginger confectionery

Krafft zeltl zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 086rRecipe Nr. 227 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.227Shared ingredients: wo7a.227Same ingredients in following recipe: 2 2Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: confectioneryType: -

Krafft zeltl zumachen Nimb zucker fein stoß ihn Clein Nimb ein guett Rosen wasser netz denn zucker ab damit nit zuuil daran geueß in ein messings beckh oder geschierr oder pfann laß ein Cleins ersieden Auf ein glueetl Rueers stetts das es sich nit anleg denn so geueß zeltl weiss Auf ein steinern oder maerbel steinen tisch bej einem herdt besau denn tisch mit ein wenig mehl will es aber nit besten so heb das zetlet mit einem messer wider auf in die pfann seuedt es wider ein wenig laß ein wenig vber khueelen denn so geueß Ists sein zu dickh so geueß wieder ein troepfel Rosen wasser darahn Ists dann zu duen so thue ein wenig zucker darein vnndter solchen zerlaßnen zucker misch Inngber oder

*Nutmeg confectionary* (Subrecipe Nr. 1) [cooking recipe] wildtu Muscat zeltl machen thue ein geribne Muscatnuessen vnndtern zucker darfst nit rosenwasser nehmen oder von waserley gewuertzs Wie du es wilt haben Magst stossen grob vnndt vnndter gesaeeten zucker nehmenseindt Krefftig vnd [86v] guett fuer das Rosen wasser Nimb brun wasser zu einem pfund zucker ein loth Inngwer

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