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.

Tart, with eggs and cream

Pasteten Von Airn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 028vRecipe Nr. 62 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.62Shared ingredients: wo7a.62Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: flat cakeType: sweet

Pasteten Von Airn So mach ein hohen Pastetten wie es vorn gesetzt vnd Scheueß in ein Pachofen laß nur so lanng biß er erherttet vnd nit lawe sej Nimb dann nur etwa auf ein disch 6 Ayr vnnd zerschlags geuß souil Raum Alß der Ayr Nim ein loeffeluol gutes Semmel mehl vil zuckher vnnd weinbeerle vnnd geuß in die vberbachnen Pastetten scheuß wider in ofen so geth es hoch auf wirt huebsch rogl darauf laß nit zu lanng bachen gibß warm ist ein huebsch essen gibß vf ein Platt zuckher darauff

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