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.

Soured milk, sweet

Dacken Milch zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 032vRecipe Nr. 79 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.79, wo7b.220Shared ingredients: wo7a.79Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: dairyPreparation: -Type: Show dish

Dacken Milch zu machen So nimb ain gute milch die Neu gemolckhen sey vnnd Setz daß warm steth vnnd bais mit einer baiß damit man Keß einbaist alß groß zu eim virthell milch alß ein bon oder darnach die baiß gueth ist so es Nun gesteth so mueß mans schon herauß habenn [33r] mit ainem faim loefel auf ein deckhen die da mit stro gemacht Sturtz die deckhen fein zusammen vnd schwaers so sitzt daß waßer fein daruon vnd sturtz auf ein blath Nimbß an orten mit ainem messer ab das fein eben vnnd viereckhet auf dem blat ligt wie ein Letzeltn saee zuckher drauf etc.






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