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

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Eggs, stuffed, on a skewer

Gefultte Eyer vnndt an eim Spießlein zuebratenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 138vRecipe Nr. 163 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b4.98, w1.101, pa1.79, wo8.163, wo8.166Shared ingredients: wo8.163Same ingredients in following recipe: 8Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: roastType: show dish

Gefultte Eyer vnndt an eim Spießlein zuebratenn etc. Nehmett vngefehr 10 oder 12 Eyer Auch mehr oder weniger darnach man viel haben vnndt machen will schlage sie An den Spitzen Auff mache Kleine loechlein darein vndt thue das gelb vndt weiß herauß [139r] vndt rure es Ein wenigk mitt warmer Butter Aber nicht hartte wie sonst schlage dann wieder frische Eyer daran das sie wieder dinne werden darnach so menge Kleine Rosinlein Ingber ziemet vnndt Saffran darunder Saltze sie ein wenigk hacke grun Meyeran Petersilligen grunes Oder Andere guette Kreutterlein vndt thues darain will mann so mache sie mitt zucker Suesse Aber laß sie Also Fulle sie wieder in die schalen mache die loechlein mitt einem Stucklein teigk zu stecke sie an hoeltzerne Spießlein [139v] lege sie Auf einen Rost vnt laß sie braten Richte sie darnach Also Ahn So seindt sie guett etc.






Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"