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.

Thick egg puree in milk

Ein Durchtribene Milch zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 031rRecipe Nr. 72 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.72, wo7b.213Shared ingredients: wo7a.72, wo7b.213Same ingredients in following recipe: 1 3Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: pureeType: sweet

Ein Durchtribene Milch zu machen Mach ein gute linde vogelspeis Nim ein gute milch die setz vber vnd Nim Ayr souil du willdt die Koch gar Chlein ab so die milch thuet allß woellß wallen so geueß die Ayr dran Rueers fein Sitlich zusammen laß ausseihen vnd treibs durch ain Pfefferpfann fein Außkherbelt Nim dan gar ain guete milch die whol zuckhert geuß in das durchtribene Ayerschoetl gibß kalt fur ein Nachtessenn etc.






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