CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Almond tart, with hard boiled eggs and egg white topping

Torten von mandl

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 019vRecipe Nr. 33 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.33, wo7b.176Shared ingredients: wo7a.33Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: flat cakeType: sweet

Denn Torten von mandl Nim ein halb Pfundt mandl so er rein gestoßen ist mit roßen waßer so Nim darunder ein vogel spais mit funf ayrn laß gar wohl austtruckhen Nim vil zuckher darein dreibs vf einer schueßl durcheinander Nim ein lind schmaltz oder butter auch darnach vnd mehr ein Roßen waßer mach den auch ein Plath von einem Ay vnd Semelmehl schlags darauf vnndt streichs aufeinander Creutzls vmb vnd vmb Nim dann ein Ayerchlar das zerschlag wol mit einem zuckher bestreich den Torten oben vber vnd laß fein gemach Siedenn daß er sich oben vberbreune gibß warm wiltu es Kallt geben so Nim nit viel schmaltz muest auch 2 Ayr anschlagen An die vogelspeiß vnnd gestoeßen Manndl so ist es Beraith etc.

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