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 rice pudding

Noch ein guett muess zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 173vRecipe Nr. 216 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.216Shared ingredients: wo8.216Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: cerealPreparation: pureeType: -

Noch ein guett muess zuemachenn etc. Nehmett ein halb Pfundt Mandelln die schele vndt reibe sie Aber nicht zu Klein darnach nehmett Auch Ein halb Pfundt Reiß Seudt Ihn in einer gueten dicken millich biß er wohl weich ist So thue ihn in einen Reibe topff vnndt reibe ihn mit Rosenwasser vndt zucker Abe menge oder reib dan die mandelln darunder [174r] vndt laß noch ein wenigk Sieden So wirdt es Rechtt vnndt Gutt etc. Richte es darnach in eine schussell Ahn vndt So mann es vortragen will warm oder Kalt so streuhe ziemett daruber etc.






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