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.

Yolk pudding

Gemueß Pastetten dotter mueß

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 201vRecipe Nr. 195 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.195Shared ingredients: wo7a.54, wo7b.195Same ingredients in following recipe: 4 3Same tools in following recipe: 2 2

Categories:

Main ingredient: eggsPreparation: pureeType: -

Gemueß Pastetten dotter mueß Nimb ein halb maß wein ein sueessen vnd 4 schnitten von einer Semel Subtil gepeet [202r] seued es vndereinander dem sueessen wein So lang biß einer vber die Stuben gehet Rueers durch ein Annder laß ein wenig khalltt werden dan so Nim 24 Ayer dotter rueers Alles durchein annder ein wenig Saffran darzu zwo hand voll zuckher der weiß sej vnd ein frisch schmaltz Alß groß Als ein Ayr dotter setz Auf ein gluett daz nit Anbrin Rueer es mit eim loeffel wenn es dickh genug ist so geueß in ein schuessel laß Khalltt werden vnd ein wenig weinberlein dran Rueers durchein Andter Machs ein laß bachen mann mag sollches gemueess warmb Auch in einer schuessel geben

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