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.

Pudding, with butter

Ein Butter muess zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 182rRecipe Nr. 233 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.233Shared ingredients: wo8.233, wo8.254, wo8.294, wo9a.63Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: dairyPreparation: pureeType: sweet

Ein Butter muess zumachen etc. Machett Am Ersten ein guetes muess von millich vndt mehl das nicht gesaltzen ist vndt das es wohl gesotten sey Lass dan er Kaltten vndt nim die haudt herab die es oben hatt vndt thue das muess in einen Reibe topff Oder Moersell vndt thutt Als viel gute Butter darzu Als das muß ist thut zucker darunder das eine gute Suesse gewinne Stoes dan gar wohl im Moersell vndereinander daz es fein dicke wirdt Also ists ein Butter Muß etc.

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