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.

Egg white custard, served cold

ein guett Kaldt muess

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 153rRecipe Nr. 180 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.180Shared ingredients: wo8.180Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: pureeType: -

Erstlich ein guett Kaldt muess etc. Zue diesem Kalten muess neehmet von 12 Eyern das weiße thue es in ein toepfflein quirle vndt Kopfe es wohl nehmett dan ein maß wein [153v] Rohm oder gute dicke millich Laß sie wohl warm werden thue die Eyer Clar darein Ruhre es durcheinander vndt Setz An Ein Kohlfeuer das Keine gluett nahe darzu Komme laß vngefehr vber eine Stunde Langsamb sieden dan thue zucker vndt ein wenigk Saltz darein schutte es in eine schussell mache es fein gleich Setze es an Einen Kuhlen Orth vndt laß gestehen etc.

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