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.

Egg tart, with green herbs and cheese

Tortten von Grueenem Kraudt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 203vRecipe Nr. 200 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.60, wo7b.200Shared ingredients: wo7b.200Same ingredients in following recipe: 2 3Same tools in following recipe: 2 2

Categories:

Main ingredient: vegetablesPreparation: flat cakeType: -

Tortten von Grueenem Kraudt So Nimb gruenß Krautt Berthram ist guett Inn allen dortten dann Nim Auch ein wenig piessen Maueeran vnd was dich guett duenckht hackhs gar Clein Nimbs roests Im schmaltz vnd reib ein linden kees darumb der nit starckh sej vnd schlag Ayer daran anß Krautt vnd ein khees thue weinbeerl daran Stueps daz ist Nur die fuell Nimb dann ein Ay oder zwey darnach du ihn [204r] groß machen wild vnd zerschlags gahr woll Nim denn die pfann thue ein wenig schmalltz darein daz die pfann alle vbernetz sej mit dem schmaltz seich daz Schmaltz glatt Auß vnd geuess das geklopfft Ay Inn die pfann laß vmb vnd vmb lauffen daz di pfann Alle mit dem Klopfften Ay vberzogen sej dann geueß die vorgeschribenne fuell in die pfann vnnd setz Auf ein rost darunder schuer ein zimlichs glueettlein thue ein hafen deckh darueber mit einer gluett so gehets fein Auf darff nit zu lanng bachen es gehet fein Auß dem offen pfann wen dus Nur vnnden nit anbrinnst gibs warm Auf ein platt






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