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.

Apple, batter fried

Opffel zu bachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 200rRecipe Nr. 190 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.48, wo7b.190Shared ingredients: wo7b.190Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: deep friedType: -

Opffel zu bachen man pechts Auf vilerlej weiss etlich machen ein taig mit bier gemacht darin bezogen man Nimbt ein Ay Auch dar zu man macht in Auch den taig Ab mit wein vnd zeuechs im mehl vberpachs Im heissen schmaltz sie werdten feist

*Black puree tart* (Subrecipe Nr. 1) [cooking recipe] Ittem wen du machst dortten von dem schwartzen koch must auch ein Plaetlein Außtreiben das schwartz darauf thun vnd bachs darin wie ein annder dortten magst ihn mit zitweben besteckhen oder Roethe ziernueß die werden gar guett

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