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.

Almond pike pie

Ein Pasteten Von gepachnen Haechten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 036rRecipe Nr. 90 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.124, wo7a.90Shared ingredients: wo7a.90Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pieType: -

Ein Pasteten Von gepachnen Haechten Nim gestoßen mandeln vnnd gestoßen reis wenn du die hecht bechst so thu die greth alle daruon vnnd denn geschelten mandl besonder gestoßen auch denn taig darnach leß das brodt vnnd stoß alles durcheinander misch mit einem gueten Pfewert milch machs nit zu duenn das es dannoch ein gemues sey thu ein loth zuckher dran gilbs saltz zumasen mach ein taig wie zu einer Pastetten thu daz vorgeschriben Inn die Pastetten thu es in ein ofen laß bachen das nit verbrinn etc.






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