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.

Honey gingerbread

Gelbe letzelltten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 216vRecipe Nr. 239 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: a1a.3, wo1c.1, wo1c.1#sub1, wo7a.256, wo7b.239Shared ingredients: wo7b.239Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: spicesPreparation: pastryType: sweet

Gelbe letzelltten Nimb ein Rockhen mehl das nit Kleihig ist seued Auch hoennig gar schon laß es vber schlagen vnd mach ein taig An In massen alls der dickh wenn man ein laib zubereitt Auß wierckhst thue ein Pfeffer stuep darein Ins mehl laß ihn 3 oder 4 wochen stehn so wierd ehr fast guett so du ihn bachen wilt so muß man lanng abzachen das er ganntz zehe wierdt vnd Nimb Im Arbeit gewuertz darein wenn du den guett wilt haben vnd bach ihn ett wann nach einem Broett Inn einem Bachoffen der Nur gar heiß sey Nicht zerschrunden So ehr sich ein hebtt vnndten vnd oben breuent so hatt ehr sein genueg






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