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.

Almond puree, with eggs

Ein Ander mandellmuess zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 160rRecipe Nr. 193 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.193Shared ingredients: wo8.193Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: nutsPreparation: pureeType: -

Ein Ander mandellmuess zumachen [160v] Wan die Mandeln geschelet vnndt gestoßen sein vndt gerieben So nim dan etzliche Eyer schlage sie in ein topfflein geus ein guett meßlein millich darzu quirle es wohl durcheinander mache ein schmaltz in einer Pfannen oder tiegell heiß schutte die Eyer vndt millich darein Laß Sieden wie ein Ander Eyer Millich den schutte es in einen durchschlagk oder duch Laß vorseigen vndt reibe es An die mandelln vndt machs mit zucker Susse So ists Rechtt etc.

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