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.

Apple, stuffed

Gefuelt Opffel zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 022vRecipe Nr. 42 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: br1.42, db1.53, wo7a.42, wo7b.185Shared ingredients: wo7a.42Same ingredients in following recipe: 2 6Same tools in following recipe: 2

Categories:

Main ingredient: fruitPreparation: roastType: sweet

Gefuelt Opffel zu machen So Nim gueth opfel nit zu groß die nit fast saur sein schels nit schneids am ersten ein Pletlein darauß hoel den Apffel ains auß doch daß ein raumb außen vmbher Pleib Nim etlich mandl stoß thuß Inn gehackht opfel darnach weinbeerlin zimmnetroern stup ein zuckher vnnd schlag ein frisch ay darahnn etc. [23r] fuell dieselbig fuell in opfel thu das Plaetl wider darauf mach Chleine bißlein die steckh darein daß das blatt auf der huelb Pleib Nim dann ein schmaltz in ein weite Pfann laß heiß werden thu ein Hafendeckh auch mit ainer glueth drauf so breuendt sich huebsch so es Nun Anhebt waich vnnd Primbßen werden So hebß herauß auf ein Schueßel wilt gern so mach ein wennig Sueeß Suepplein dran Thu wol zuckher drauf gibs Am letzten ist ein gueth essenn






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