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.

Pie or tart with yolk puree

Tortenn Vonn Ayr gemuees

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 025vRecipe Nr. 55 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.55Shared ingredients: wo7a.55Same ingredients in following recipe: 6 1Same tools in following recipe: 1 1

Categories:

Main ingredient: eggsPreparation: -Type: -

Tortenn Vonn Ayr gemuees [26r] Torten Nim ein gute obere abgeraumbte milch thu aber Souil schmaltz oder Putter alß ein Ay Setz vber eim feur in einer Pfann vnd wann es Anhebt zu Siedenn so Nimb viertzehen Ayrdotter vnnd Ein loeffel vonn Semmelmehl in die Ayr gerueehrt ein gantz geribenne Semmel vnd wann die milch anhebt zu sieden So setz auf ein glueth ruehre die Ayer gemach darein laß ein wenig sieden biß es dickh genug sey Nim ein handuol zuckhers vnnd weinbeer machs in ein Pasteten vnd auf ein Torten laß bachen ein halbe stundt

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