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 egg white and wine

Mehr Ein mandelmuess mitt Eyern vndt wein zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 162vRecipe Nr. 197 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.197Shared ingredients: wo8.197Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: pureeType: -

Mehr Ein mandelmuess mitt Eyern vndt wein zumachen etc. Nehmett von 10 Eyern das weiße Klopffe sie wohl das sie werden wie eine Millich thue eine Kellen voll Rohm darzu darnach mache ein schmaltz heiß geus ein glaß wein dran Laß Auf Sieden vndt schutte die geklopfften Eyer Klarr darzu Wan es nun gnung miteinander gesotten hadt So thue es In einen durchschlagk vndt laß vorseigen darnach ein Klein gestossene vndt geriebene Mandeln vndt Ruhre [163r] die Eyer millich darunder meng ein guett theill zucker darein will es zu dicke werden So geus ein Loefflein wein oder Rom daran So wirdts Rechtt Guett etc.

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