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, roasted

Gebrattne Millch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 203rRecipe Nr. 198 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.58, wo7b.198Shared ingredients: b1.20, wo3b.165, wo3b.65, wo7b.198, pa1.80, so1.61, so1.97, db1.16, br1.11, gr1.24, gr1.260, gr1.88, k1.87Same ingredients in following recipe: 2 3Same tools in following recipe: 1

Categories:

Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

Gebrattne Millch zumachen So Nim Ayer die schlag fest durcheinander thue Saffran darein thue es in ein hafen setz in ein Siedens wasser nit in den hafen gee laß Sieden biß das gestockht sej darnach schuetts Auf ein weiß duech schwenckh das wasser daruon denn seuets hartt wie ein Khes dan so schneits wie ein Aytter stoß ihn ein Spiess brats Auf einem Rost thue gewuertz daran vnd begeueß mit schmaltz vnd Auf denn tisch tragen

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