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.

Fringe pastry, boiled in pea stock

Geschniten Flecken von Airn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 033vRecipe Nr. 82 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.82Shared ingredients: wo7a.82Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: pancakePreparation: pureeType: sour

Geschniten Flecken von Airn Nim ayr alß vil du wildt zerschlags rain vnnd whol allß wann man ein Pfantzellten will mahen Nimb dann ein weite Pfann die schmaltz das haiß wirdt geueß dann dann die kochten Air darein daß die vberzogen sey laß allso erhoerten so schelt es sich fein von der Pfann magsts whol vmbkhern so du der Platen etlich hast so schneids Chlein Thu es in ein hafen vnnd hackh ein zwifel gar Chlein Roest in fein Im schmaltz geus ein essig Inns Pfandl an zwifl Laß lanng Im Essig Sieden thus dann an die geschnittenen air vnnd geues arbeß bruee fur ein flaischbruee daran gibs stups so wurts fein dickh laß ein gute weil sieden gibs dahr allso für ain richt so sehens gerad wie ein fleckh An ein freyttag oder sambstag gibst fur ain richt






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