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 with nuts and bacon, on a skewer

Mehr vonn gefultten vndt gebratenen Eyernn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 147vRecipe Nr. 174 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.174Shared ingredients: wo8.174Same ingredients in following recipe: 6Same tools in following recipe: 2

Categories:

Main ingredient: eggsPreparation: roastType: show dish

Mehr vonn gefultten vndt gebratenen Eyernn etc. Nehmett Etzliche Eyer mache An beiden Spitzen loechlein darein thue das weiße vndt gelbe herauß vndt ruhre es nur ein wenigk in einem schmaltz Abe Reibe dan ein wenigk wellische Nuss oder mandel Kern Klein vndt hacke ein Stucklein Speck [148r] vnndt menge es darunder Saltze es wurtze es mitt Ingber geriebenen mußcaten vndt Saffran vnndt Fulle es wieder in die schahlen Stecke sie An Spießlein Legs Aufn Rost vndt brate sie etc.

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