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, poached, with cress sauce

Vorlorne Eyer zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 149rRecipe Nr. 176 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.176Shared ingredients: wo8.176Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: boiledType: -

Vorlorne Eyer zuemachenn etc. Lassett ein wasser in einer flachen Pfannen oder tiegell Sieden hebe es vom feuer vndt Setze es zum lichten des wassers darff Aber nicht viel sein etwan zweyer finger tieff das es nur den Boden bedeckett schlage dan ein Ey nach dem Andern darein So viel ihr Raum haben vndt nichtt zusammen fliessen Laß ein wenigk [149v] darinne nur biß das weiße hardt wirdt vndt der Totter weich bleibet hebe sie dan gemach Aus dem wasser Lege sie dan inn eine schussell mache das wasser wieder Siedendt schlage mehr Eyer darein vndt mache es wie zuuor wan nun der Eyer gnung sein So reibe eine grune Kreß mitt einem gutten wein Essigk treibe sie durch ein Sieblein mache sie mitt Ingber ziemett zucker wenigk Pfeffer vndt Saltz Abe vndt richte sie Also Kaldt vber die Eyer An So sindt sie Rechtt vnndt guett etc.






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