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 cake with raisins

Ain beindel von weinbeer

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 192rRecipe Nr. 170 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.27, wo7b.170Shared ingredients: wo7a.27, wo7b.170Same ingredients in following recipe: 1 2Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: pastryType: sweet

Ain beindel von weinbeer Nim Mandel ein viertung oder Auf ein 1/2 libra als vil du wilt vberseuets nimbs den heraus stoß oder hastu ein stein so seindts besser gemacht wierd vil mehr drauß vnd wierd die milch fein dickh dan so seihe es durch ein Sib oder thuet Aufs dickest so du magst Reib ein Semel [192v] vnd thues in dj milch vnd Nim dan weinbeer die klaub fein vnd wasch thues in die mandelmilch vnd geribens brott machs in der dickh wie ein koch gieß in ein reindel etlich Salltz vnd zugesetzt daz Reindel Auf ein gluett schau das nit Anbrind thue oben drauf ein sidlichs glueettlein so preuend es sich huebsch vnd gibs warmb

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