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 with bread

Ein guts Haertl

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 031vRecipe Nr. 75 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.75, wo7b.216Shared ingredients: bs1.1, gr1.20, k1.125, so1.97, wo7b.72, wo8.77, er2.60, wo1b.22, wo7a.51, wo7a.75, wo7a.80, wo7a.83, wo7b.192, wo7b.216, wo7b.221Same ingredients in following recipe: 1Same tools in following recipe: 2

Categories:

Main ingredient: eggsPreparation: pastryType: sweet

Ein guts Haertl zu machen [32r] So Nimb auf ein disch vier oder funf ayr zerschlags zwir souiel oder nur ein guete milch saltz schneidt dann gar duenne schnitl gar auf das duenst vnnd Clain in die ar vnd milch Nim ain Pfann die nicht leicht sey geuß drein Setz vnd schuer ein glueetlein vnden vnd oben darauf ein hafendeckhen mit gluet so bacht es sich fein hueet sein daß er sich nit Anbrenn so es nun fest ist so sturtz vf ein schueßel so ists ein feins reindl thu ein zuckher drauf

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