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.

Flan, sweet

Ein gesottenn muess zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 165rRecipe Nr. 202 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.202Shared ingredients: wo8.20, wo8.202Same ingredients in following recipe: 1Same tools in following recipe: 2

Categories:

Main ingredient: eggsPreparation: -Type: show dish

Ein gesottenn muess zumachen Nehmett ein guett maß oder mehr Rom oder gute dicke millich schlage 10 Eyer darein quirle oder Klopfe es wohl vndereinander vndt thue es in ein neues vorgleßtes toepflein [165v] oder in ein zinnern gefhess mache es mitt zucker Suesse oder lass es Also Setze es in einen kessell oder Pfannen mitt siedenten wasser decke es oben zu vndt laß es wohl Sieden biß es dicke wirdt wan es nun gnungk hadt So setze es in einen Keller oder Kuhlen Ortth Laß Kaldt werden So man es nun speisen will So richte es mit einem Kleinen loeffell Ahn in eine schussell immer einen loeffell voll An den Andern vndt streuhe zucker daruber So ists gerechtt vndt Guett etc.

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