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.

Soured milk, sweet

Tockhen millch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 210rRecipe Nr. 220 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.79, wo7b.220Shared ingredients: wo7a.79, wo7b.220Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: dairyPreparation: -Type: Show dish

Tockhen millch zu machen So Nimb ein guette millch die Neue gemolckhen sej vnnd setz das warm stehet vnd beiß mit einer beiß damit man Keeß mit beist Allß groß zu einer Vierttel milch Alß ein bon oder darnach die Paiß guett ist so es Nun gesteet so muß manß schon herauß heben mit einem feimb loeffell auf ein deckh die do ist mit streue gemachtt stuertz die deckhen fein zusamen vnd schwers so sitzt daz wasser fein dauon vnd stuertz Auf ein blatt nimbs An ortten mit einem messer ab das fein eben vnnd viereckhet Auf den blatt ligtt wie ein Letzelltten sehe zuckher darauff etc.

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