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 cream, yellow

Wieder Ein Mandellmuss

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 161vRecipe Nr. 196 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.196Shared ingredients: wo8.196Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: nutsPreparation: pureeType: sweet

Wieder Ein Mandellmuss etc. [162r] Nehmett 3/4 libra mandelln Stoes vnt Reibe sie Klein thue sie in eine schussel geus einen Rom daran zertreibe es wohl miteinander biß es fein gladt wirtt Dan geus mehr Rohm oder Eine Mandell millich dazu menge einen leffell voll zucker darein Laß nicht Lange Sieden dan geus mehr Rohm oder eine mandell millich darzue menge eine loeffell voll zucker darein Laß nichtt lange Sieden gilbe es mitt Saffran vndt gibs Warm So ists Rechtt etc.

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