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, with raisins

Ein Weiß Kaltes Eyer muess zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 156rRecipe Nr. 185 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.185Shared ingredients: wo8.185Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: pureeType: sweet

Ein Weiß Kaltes Eyer muess zumachenn etc. Hierzu nehmett von zehen frischen Eyern das weiße Klopffe oder quirle es wohl das es werde wie ein millich nim dan ein guett meßlein dicken Rohm vndt drey loefflein zucker Ruhr es Alles wohl durcheinander thue es in Einen vorglessten topff Setze es zu einem Kohlfeuer vndt laß vngefehr eine halbe Stunde Sieden biß es dicke gnung sey darnach thue ein wenigk Saltz vndt thue Kleine Rosinlein darzu Ruhre es wohl vmb Richte es in eine schussell Ahn vndt laß erKaltten So wirdts Rechtt etc.

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