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.

Egg puree, sweet

Ein zucker muess

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 182vRecipe Nr. 234 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.234, wo8.235Shared ingredients: wo8.234Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: pureeType: sweet

Ein zucker muess etc. Nim ein halb Pfundt zucker Auf ein Tisch dan weicht eine Semmell oder zwo in ein Millich vnndt Stoes wohl dann nim eine gesottene Eyer millich vndt rurs wohl vndt die eingeweichte Semmel vndt treibs mitt millich millich oder raumb durch dan nim ein wenigk guten wein darzu vndt machs nicht zu dinne Setzs in Keller etc.

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