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.

Noodles, boiled in milk

Ein zerschnitten oder zerzetteltt muess wie ein Kraut zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 184vRecipe Nr. 240 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.240Shared ingredients: wo8.240Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: boiledType: -

Ein zerschnitten oder zerzetteltt muess wie ein Kraut zuemachenn etc. Nehmett Eyer vndt ein guett mehl macht ein teiglein walge ihn wohl auß macht dareus feine dicke bletlein darnach streue mehl darein oder darauff vndt treibe ihn wohl Lege ihn dan 6 oder 8 Fach zusammen darnach er groß ist vndt schneide darauß Aufs aller dunneste schnitlein [185r] dieselben backe Roesch Abe wan sie gebacken seindt So thuett es vonn Stundt Ahn in eine Siedige millich rurett es vmb das nicht Anbrenne thutt ein zucker daran mann magk Auch eine mußcat darauff schaben magst Auch wohl die schnitlein nicht backen Sondern sonst in die millich thuen etc.






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