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.

Fake hard eggs in lent, almond

Ayer in der fasten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 190vRecipe Nr. 165 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.165Shared ingredients: wo7a.22, wo7a.22#sub1, wo7b.165Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: analogueType: lent dish

Ittem Ayer in der fasten machs Also laß dier ein huelltzen oder Andern model machen der zwej theil zusammen gefueegt sejn Allß ein model darin man Puechssen stein machtt mit mandel oder mit nußoel gesalbt geuess gesterckhtten mandel mit hausenblatterndaz er gelb vnd Sueesse bleib oder sej das ist der dottern zu dem Ay Nimb darnach den dottern In denn model geueß den gesterckten mandel Inn denn selbigen model da der dotter [191r] Innen ist laß es Auch essen so vmb zeuecht das gelb gibs Als herdte Ayer thue darein fuer den essig ein Maluasier zucker fuer Salltzs






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