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 custard, white and yellow

Ein Ander Eyer muess zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 156vRecipe Nr. 186 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.186Shared ingredients: wo8.164, wo8.167, wo8.186, wo9a.123, wo9a.90, bs1.289Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: pureeType: show dish

Ein Ander Eyer muess zuemachen etc. Nehmett 12 oder 15 Eyer schlage sie Auff thue das weiße besondern vndt gelbe Auch Ruhre ein guett theill mehl vnder die Eyer Clar vndt treibes durch einen durchschlagk das es nicht Knellicht sey mache ein schmaltz in einer Pfannen heiß schutte die Eyer Klar darein rure es offte vmb vndt laß erstlich wohl Sieden dan schutte das gelbe oben darauff vndt ruhre es nicht mehr vmb laß es Also vber einer gluett vollendes backen So wirdt es Recht vndt guett etc.

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