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.

Egg tart, with green herbs and cheese

Torten Von gruenem Kraudt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 027vRecipe Nr. 60 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.60, wo7b.200Shared ingredients: wo7a.60, wo7b.200Same ingredients in following recipe: 3 1Same tools in following recipe: 2 2

Categories:

Main ingredient: vegetablesPreparation: flat cakeType: -

Torten Von gruenem Kraudt So Nim gruens khraut Pertram ist gueth in allen dorten dann Nimb auch ein wenig breßen maieron vnnd was dich guet dunckht hackhs gar Chlein Nimbs roests Im Schmaltz reib ein linden Keß darunder der nit starckh sey vnd schlag Ayr darunder an daß khraut vnd ein keeß thu weinbeerle dran stups daz ist nur die fuehll Nim dann ein Ay oder zwey darnach du in groß machen wilth vnnd zerschlags gahr whol Nim dann die Pfann thu ein wenig schmaltz drein das die Pfanne alle vbernetzt sey mit dem schmaltz Seuch daz schmalltz glatt auß vnnd geueß das gekhlopfft Ay in die Pfann laß vmb vnd vmb lauffen daß die Pfann Alle mit dem Clopfften Ay vberzogen sej dann geueß die [28r] Vorgeschribenne fuell in die Pfann vnd setz auf ein Rost darunter schuer ein zimliche glueth thue ein hafendeckh darueber mit einer glueth so geths fein auf darf nit zu lanng bachen es geth fein auß der Pfann wann du es nur vnden nit Anbrinst Gibs warm auf ein blatt etc.






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