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.

Almonds as poached eggs

Andere vorlorne Eyer zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 150rRecipe Nr. 177 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: gr1.108, wo3b.158, wo8.177Shared ingredients: wo8.177Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: analogueType: lent dish

Andere vorlorne Eyer zumachen etc. Nehmett ein Pfundt Mandeln schele Stoes vndt Reibe sie Klein theile sie dann in 3 theill den einen theill wurtze mitt wenigk Ingber ziemet vndt zucker vndt menge eine geriebene Semmell darunder mache es wie einen teigk laß wie einen teigk laß es weiß vnndt walge feine dinne bletlein dauon das Ander theill maches mitt Saffran wohl gelb wurtze es mitt Ingber ziemett vndt zucker mache Runde Kuchlein wie die Eyer dotter wickele sie in die gemachten bletlein vndt Fomire es wie die Eyer [150v] Auß dem dritten theill mache eine Mandel muellich wurtze sie mitt zucker ziemett vndt Saffran thue Kleine Rosinlein darein wan nun die zugerichten Eyer gebacken sein So geus die Mandell millich daruber So sindt sie Rechtt etc.






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