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.

Rice pudding, yellow

Ein gutes gelbes muess zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 171vRecipe Nr. 214 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.214Shared ingredients: wo8.214Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: cerealsPreparation: pureeType: -

Ein gutes gelbes muess zumachen etc. Nehmett eine gute handtvoll Reiß Seundt ihn in einer mandell millich [172r] wo mann sie haben Kan oder Aber in einer Andern guten dicken milch biß der Reiß wohl weich wirdt So treibe ihn durch ein Sieblein Oder durchschlagk mache ihn mitt zucker wohl Suesse vndt mitt Saffran wohl gelb thue ihn dan wieder in einen Neuen topff oder tiegell Laß ihn follgendes Einsieden das Er nicht zu dinne noch zu starck sey Richte ihn darnach Ahn vndt streuhe ziemett daruber So ist es Rechtt vnndt Guett etc.

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