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.

Custard tart

Wie man die Preßmetzen zw ostern machtt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 179vRecipe Nr. 134 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo10c.49, wo10c.56, wo7a.224, wo7b.134Shared ingredients: wo7a.224, wo7b.134Same ingredients in following recipe: 2 1Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: flat cakeType: -

Wie man die Preßmetzen zw ostern machtt So mach ein guetten Ayer schotten bren in nit An thue in Auf ein reuetterlein daz er wol Aussersuenckhe darnach Nim denn Ayerschotten treib in mit eim loeffel Ab nimb mehr Ayer daran ein wenig Sueessen Raumb reib Auch ein Semel drein gilbs stueps thue etlich weinberlein darein vnd Nim dan ein Semeltaig von eim Beckhen den treib auß In dj weith vnd schlag den obgemelltten schotten darauf vnd Kreuetzels vmb vnd vmb bachs in einem bachofen ehe du es in offen scheuest so thue feigen darein Mandelkern darauff die Kreuetzel [180r] Aussen vmb Salbs mit gilbtem Ayerdottr scheueß ein Cleins wider in offen solch Fladen weyhet mann zu osternn

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