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 rose water

Aber ein mandell muess zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 163vRecipe Nr. 199 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.194, wo8.199Shared ingredients: wo8.199Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: pureeType: -

Aber ein mandell muess zumachenn etc. Reibe die mandeln mitt Rosenwasser Abe das es wohl darnach schmeckett weiche von einer Semmell die Brosam in eine Andere Mandell millich oder in einen Sussen Rohm wan es nuhn wohl geweicht ist So treibe sie durch einen durchschlagk [164r] vndt rure sie An die Mandeln Laß ein Soedtlein thuen darnach meng zucker darunder ist es zu dicke So geus noch ein wenigk Rosenwasser daran So wirdt es den Rechtt gib es warm oder Kaldt etc.

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