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.

Almond rice pudding, sliced and pan fried

Reisch Krapffen zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 155rRecipe Nr. 68 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.68Shared ingredients: wo7b.68Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: cereal cerealPreparation: pan fried panfriedType: -

Reisch Krapffen zu machen Nim mandel mach ein Suppen die guett dickh sej nim Reisch wasch vnd Stoß in wol vnd dreib ihn dan durch in die Mandel suppen Setz zu dem feueer laß sieden biß ein gleiche Supen gewin vnd schlags drauf ein teller lass Kalltt werden [155v] Streue ein mehl drauf zuschneit vnnd Pachs dann gibes Du magst Auch denn Reiß wol nit stossenn vnnd in der manndel Suppen sieden lassenn oder Nim ein milch Magst Rosen wasser Auch drundter nehmenn etc.

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