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.

Whipped cream on toast, sweet

Schnemillch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 209vRecipe Nr. 219 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.78, wo7b.219, wo9a.100Shared ingredients: wo7b.219Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: dairyPreparation: -Type: Show dish

Schnemillch Nimb ein Sueessen Raumb in ein hafen schlag in mit einem Spieritel das feimbt hebt den selbigen fein herauß Auf ein durch schlagkh oder saubers Reindel So du Nun vil feum hast Nim 3 oder 4 betthe schnitten Semmel geueß das Raumel drauf see weinbeer darauf daz er hoch hauffig sey es zergehet nicht wennß ein 8 tag steet gibs Also dar wen man mit dem loeffel auf denn faumb greuefft hebt eins nichts ist fuer Abentheuer ein essenn Aber Auf die schnitten ist es guett must die milch wohl zuckhernn etc.






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