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, white and yellow

Gesulltzte millch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 210vRecipe Nr. 221 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.80, wo7b.221Shared ingredients: wo7a.80, wo7b.221Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: pureeType: Show dish

Gesulltzte millch Nim ein Sueessen milchraumb wall in Inn einer pfann geueß in dann in einen schoenen hafen vnd Nim daz Clar von zehen Ayern daz zerschlag Sein wol vnd geueß in die Siedente milch vndt Rueers gahr Statt musts nit lang sieden wens mußlet wierdt so rueer ein zuckher darein salltz ein wenig richts zusamen Auf ein zihn schuessell so gestehets von den dottern mach ein Ayer schotten den thue in ein formb so ehr Auß seuechtt thue in Inn die mitte geueß erst die Sulltz darueber

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