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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Hard-boiled eggs, stuffed and batter fried

Noch gefultte Eyer mitt eim Soedtlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 141rRecipe Nr. 167 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

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

Categories:

Main ingredient: eggsPreparation: deep friedType: show dish

Noch gefultte Eyer mitt eim Soedtlein etc. Schwemme die Eyer in einem wasser [141v] So siehett mann welche vnden liegen die sindt frisch vndt guett die Seudt Erstlich hartte vndt schele sie dann schneitt sie dan mitten voneinAnder thue das gelbe dauon hacke es Klein menge ein gut theil zucker ziemett Ingber vndt Rosinlein darunder thue ein wenigk Rossenwaßer oder ein loefflein wein darzu das es glinde werde Fulle es wieder in das weiße mache dan ein teiglein von Eyern vnndt mehl Oder von lauttern Eyern lege die gefultten Eyer darein wende sie darinnen vmb Backe [142r] sie darnach in einem schmaltz vnndt mache ein Braunes Kirsch Soedtlein oder gelbes mandelbruhlein daruber So sindt sie guett etc.






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