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.

Eggs, stuffed, on a skewer

Mehr gefulte Eyer zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 140vRecipe Nr. 166 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: wo8.166Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: roastType: show dish

Mehr gefulte Eyer zumachenn etc. Schlage die Eyer An der grossen Spitzen Auff schutte sie eine schussell vndt Klopffe sie wohl hacke Iunge [141r] zwiebeln oder Ander grunes was mann gerne hadt Klein Roeste sie mit den Eyern ein wenigk in schmaltz hacke sie wieder Klein thue ein gutt Stucke Frische Butter darzu wurtze es mitt Ingber Pfeffer vndt Saffran Fulle es wieder in die schalen Stecke die Eyer An Spießlein vndt Allwege ein Salben bletlein darzwischen vor das loechlein damit nichts herauß falle Lege sie Auf einen Rost vnt brat sie Aber nicht lange So werden sie guett etc.






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