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, overturned

Gebackene Eyer zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 143vRecipe Nr. 170 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo7a.211, wo7b.101, wo8.170, wo8.266Shared ingredients: wo8.170Same ingredients in following recipe: 6Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: deep friedType: -

Gebackene Eyer zumachen etc. Nehmett frische Eyer mach sie oben An der großen Spitzen Auff Ruhre das weiß vndt gelb mit einem Messer in der schahl vndereinander Saltze es ein wenigk vndt thue geriebene mußcaten vndt Ingber darein Mache [144r] in deß eine geschmelzte Butter wohl heiß vndt Sturtze das zugerichte Ey An den Ortt da das loch gemacht ist in das heisse schmaltz halt es mit einem loeffell oder hoeltz damit es nicht vber sich Kommett So leufft das weiße vber sich umb die schale Laß dan Backen biß sie fein braun werdenn etc.






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