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.

Hard-boiled eggs, stuffed and batter fried

Gefulte Eyer vff eine Andere Artt zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 139vRecipe Nr. 164 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.164, wo8.167Shared ingredients: wo8.164Same ingredients in following recipe: 8Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: deep friedType: show dish

Gefulte Eyer vff eine Andere Artt zumachenn etc. Nehmett Eyer Seudt sie hartte schele sie vndt schneitt sie mitten voneinander thue den dotter heraus hacke ihn Klein thue Saltz Meyeran Ingber Pfeffer Kleine Rosinlein vndt ein lofflein Rom darzue menge es vndereinander Fulle das weiße damitt wieder voll Bindt zwey theil mit einem faden zusammen darnach mache ein teiglein [140r] vonn Eyern vndt mehl begeus die Eyer damitt oder Kehre die Eyer darinne vmb vndt backe sie in einem schmaltz darnach schneidt den Faden dauon Richte sie Ahn vndt mache ein gelbes weinsoedtlein daruber so sindt sie Recht vnndt Guett etc.

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