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 cooking
  • 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 hard boiled eggs

Ein Ander mandell muess mitt Eyern zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 163rRecipe Nr. 198 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.198Shared ingredients: wo8.198Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: pureeType: sweet

Ein Ander mandell muess mitt Eyern zumachen etc. Nehmett frische Eyer vndt Seudt sie hartte thue das weiße vndt gelbe von einander vnndt reibe das weiße zue einem Muss wan es nun gnungk gerieben ist So reibe das gelbe darunder vndt menge geriebene Manndeln [163v] So viel der Eyer seindt darzue mache es mitt zucker wohl Suesse laß eine frische Butter wohl heiß werden vndt Ruhre die Eyer mitt den Mandelln ein wenigk Abe nicht lang So ists Rechtt etc.

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