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 pudding, roasted

Mehr Ein Eyer muess warm zugebenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 157rRecipe Nr. 187 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.187Shared ingredients: wo8.187Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: eggsPreparation: -Type: -

Mehr Ein Eyer muess warm zugebenn etc. Nehmett 10 oder 12 Eyer schlage sie Auf thue das weiße vnndt gelbe in ein topfflein quirle es wohl vndereinander geus dan ein Meßlein Rohm oder gute dicke millich darzu Brenne zwey lofflein schoen weiß mehl in einem heißen schmaltz vndt Ruhre es darunder Wurtz es mitt zucker ziemett vnndt Saffran thue es mitteinannder in eine Tartten Pfannen oder breiten Tiegell thue einen [157v] Kupffernen oder Blechenen Deckell daruber Setze es vber gluhende Kohlen vndt schutte Auch Kohlen darauff vndt laß Sieden biß es oben eine Braune haut gewindt So ists Rechtt Richte es dan An Lege die Braune haudt fein druber vndt streuhe zucker druber etc.

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