CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Apple puree, with wine and brown butter

Ein muss vonn Epffeln zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 158rRecipe Nr. 189 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.189Shared ingredients: wo8.189Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: -

Ein muss vonn Epffeln zuemachen etc. Nehmett guete Epffell schele sie vnt [158v] schneide dinne schnittlein dauon Roeste sie in einem schmaltz biß sie werden dann reibe vndt treibe sie mitt einem gueten wein durch ein Sieblein oder durchschlagk mache darnach eine geriebene Semmell in einem schmaltz Braun schutte die durchgetriebene Epffell mitt dem Wein darzue wurtze sie mitt Ingber ziemet vndt zucker vndt laß ein Sodtlein thun gibs dan Kalt oder warm So wirts guett etc.

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