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.

Flan, sliced and roasted

Ein Eitter vonn Eyern zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 146vRecipe Nr. 173 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.173, wo8.243, wo8.244Shared ingredients: wo8.173Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

Ein Eitter vonn Eyern zuemachen etc. Nehmett vngefher 10 oder 12 Eyer schlage sie in einen topff Ruhre oder quirle sie wohl geus dan So viel Rom [147r] oder gutte dicke millich Als der Eyer seindt darzu Saltz es ein wenigk wurtze es nur mitt Ingber vnndt Saffran Menge dis wohl vndereinander decke den topff oben zue vndt setze ihn in einen Kessell mitt Siedenden wasser vndt laß Sieden bis es wohl Starck vndt dicke wirdt darnach thue es heraus auf ein weiß tuch vndt Seige das wasser dauon bint das tuch zusammen beschwere es mitt einem deckell vndt steinen vndt laß eine weile liegen biß trucken wirdt dan schneidt feine Lengelichte schnitten dauon wie [147v] vonn einem Khue Eitter bestreuhe es mitt Ingber vndt Saltz betreifs mitt warmer Butter Legs Auf einen Rost vndt lass nur ein wenigk braten oder gibs inn einer Bruhe etc.






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