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.

Apple puree, with eggs and cream

Aber Ein Epffell muess zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 159rRecipe Nr. 191 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.191Shared ingredients: wo8.191Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: sweet

Aber Ein Epffell muess zuemachenn etc. Schele vndt schneide die Epffell fein [159v] dinne Seudt sie wie vor gemeldt biß sie weich gnungk seindt vnndt treibe sie durch schlage dan 6 oder 8 Eyer in ein topfflein geus ein meßgen Rohm oder millich darzu Ruhre eine geriebene Semmell darein vndt schutte die Epffell darzu darnach Laß ein schmaltz in einer Pfannen topfflein oder tiegell heiß werden thue das obbemelte darein wurtze es mit ziemett Saffran vndt zucker Ruhre es offte vmb Setze es zum Kohlfeuer Laß Sieden So wirdt es fein Krauß vndt Guett etc.






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