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.

Yeast dough pastry, deep fried

Germben Krapffen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 177vRecipe Nr. 129 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.217, wo7b.129Shared ingredients: wo7a.217, wo7b.129Same ingredients in following recipe: 3 1Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: Siedegebaeck (deep fried)

Germben Krapffen Nimb ein guett mehl Nimb dann ein [178r] germb die vom bier ist geues ettwan Als vil Als ein Ay moecht sein Ins mehl Nim dan ein lauters wasser mach darnach ein taig An Salltz in In der dickhen Als ein dimpfel den man zu eim brott machet setz in daz er Auf gehe So du bachen wilt So Nim ein lautters wasser Netz die hand darin Nim ein wenig taig in die hend vnd zeuechs Außeinannder bach in wohl Ihm haissen schmalltz mann mags im oehl Auch bachen






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