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.

Flan

Ein gesotens Koch zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 031rRecipe Nr. 73 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: b4.107, w1.111, w4.4, w4.81, wo7a.73, wo7b.214Shared ingredients: wo7a.73Same ingredients in following recipe: 3 2Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: -Type: sweet

Ein gesotens Koch zu machen Nim air drey oder vier oder funf zwirs gar whol nimb [31v] Ein wenig millich darunder ain zuckher erlich weinbeer Schmaltz ein vberlaussurten hafen geuß die Clopfften Ayr daran verbinds mit ainem rainen dueechlin setz in siedens wasser laß sieden so wirts fein als zu ainem stockhl rabl schawe oft dartzu richts am ersten so das ay zerschlagen ist schlags durch ein Sib Kumbt der vogl daruon man haist das essen ein durchschlegl kindtbetterin mueß man fur denn milchraum ein flaisch Suplen oder arbeiß bruee Nemen

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