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, with butter and raisins

Ein Kaltt muess von Butter zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 157vRecipe Nr. 188 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.188Shared ingredients: wo8.188Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: pureeType: sweet

Ein Kaltt muess von Butter zumachenn etc. Nehmett ein guett Meßlein dicken Rohm Setze ihn vbers feuer vndt laß ihn sieden schlage Sechs oder Sieben Eyer in einer schussell vndt mache ein dinnes teiglein [158r] vonn guten mehl wan nuhn der Rohm Anfehett zusieden So schutte das teiglein darein vndt laß sieden biß dicke wirdt Ruhre es Offte vmb thue es in eine schussell vndt laß Kaldt werden darnach nim eine frische Butter zucker vndt Kleine Rosinlein menge es darunder Richte es Ahn vnndt Stecke vberzogene ziemett oder Ander gewurtz herumb So ists Rechtt etc.

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