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 cake in a pan

Auffgangens Reindl

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 029vRecipe Nr. 65 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.65, wo7b.205, wo7b.206, wo7b.210Shared ingredients: wo7a.65, wo7b.206, wo7b.72Same ingredients in following recipe: 4 1Same tools in following recipe: 4

Categories:

Main ingredient: eggsPreparation: pastryType: sweet

Auffgangens Reindl Machs also Nim viii ayr vnd vil mer alß der Ayr gueten raumb Saltz ein zimlichs thu ein loeffel vol waitzen mehl drein vnd Nim ein Pfann die man oft zum schmaltz Praucht die nit leicht ist vnd hitz ein schmaltz drein Nim gar viel vnd geueß Air vnnd raum drein setz vf ein rost vnd ein hafendeckh mit glueth darauf laß Also bachen so brennt es sich vnden vnd oben an So manß anrichten will so thu die hafendeckh herab daß es sich von der Pfann schelt das koch sturtz dann die Pfan vmb auf ein Schuesel so felt daz Reindl herauß thu zuckher darauf gibs Allso vfn disch

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