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

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Egg custard, served cold

Ein ander Kalt muess

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 153vRecipe Nr. 181 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.181, wo8.182Shared ingredients: wo8.181Same ingredients in following recipe: 2Same tools in following recipe: 2

Categories:

Main ingredient: eggsPreparation: pureeType: sweet

Ein ander Kalt muess etc. Nehmett 10 Eyer schlage sie Auff vndt nehmett mehr weißes den [154r] gelbes quirle oder Klopffe es wohl vndereinander geus ein Messlein guten dicken Rohm darahn thue es in eine Pfanne oder gerauhmen tiegell vndt laß wohl Sieden Ruhre es wohl vmb das es nicht Anbrenne wurtze es zuuor mitt Ingber Saffran ziemett vndt zucker Wan es nun dicke worden So schutte es in ein Sieblein oder durchschlagk laß das wasser wohl dauon Seigen darnach trucke es mit einem loeffell durch streuhe zucker daruber vndt geus ein wenigk Rosen wasser daran Laß Kaldt werden So ists Recht [154v] vndt Gutt Also gemachtt etc.






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