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.

Noodles, with cheese and brown butter

Ain geschnitten Nudl

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 178rRecipe Nr. 130 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.219, wo7b.130Shared ingredients: wo7a.218, wo7a.219, wo7b.130Same ingredients in following recipe: 2 2Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: boiledType: -

Ain geschnitten Nudl Mach ein taig mit einem kalldtem wasser ab wildu gern haben so Nim Auf ein tisch eins Ay oder zwej mehr mach wol ein vesten taig walg in duen Auß du der Plaettlein drej oder viere Auf einannder schabs mit einem messer gahr Clein zetlet thues In ein siedent wasser laß ein guette weil sieden seichs dan Auf renderlein vnd schlags mit warmen wasser ab thues Auf ein [178v] schuessel sehe ein lindten kees darauff vnd brenn haiß schmalltz daruff

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