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.

Cream pudding

Wieder Ein Seltzames vndt guett Rom muess zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 167rRecipe Nr. 206 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.205, wo8.206Shared ingredients: wo8.206Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: dairyPreparation: pureeType: sweet

Wieder Ein Seltzames vndt guett Rom muess zumachen etc. Nehmett von 10 Eyern das weiße Klopffe oder quirle es wohl thue zwey loefflein schoenes mehl Ein gut theill zucker 2 lofflein Roßenwasser [167v] vndt Eine handtvoll Kleine Rosinlein darzu vnndt Ruhre es wohl vndereinander zuuor Aber Setze ein maß Rom zum feuer vndt wen es Anfehett zu Siedenn So schutte das obbemelte darein vndt lass sieden biß es Rechtt dicke wirdt So ist es Rechtt vndt guett Richte es darnach An vndt gibes warm oder Kaltt etc.

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