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.

Wafer, stuffed with almonds, batter fried

Mandeln Auff Ablatten gestrichenn vnndt gebackenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 188vRecipe Nr. 247 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo10c.72, wo8.247Shared ingredients: wo10c.72, wo8.247Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: deep friedType: sweet

Mandeln Auff Ablatten gestrichenn vnndt gebackenn etc. Nehmett eine handtvoll mandeln stost die fast Kleine vnt stoes ein guett theil zucker darahn das wohl Suesse werde vndt thuett ein Rosenwasser darein darnach nehmett Ablatten streichs darauff Aufs Aller dinneste vndt einen Andern Ablatt daruber truks wohl zue vnndt schneide vier theil darauß [189r] Aus einem vndt macht die mandell nichtt zu dinne dann nim Eyer vndt wasser machtt ein dinne teiglein darauß vndt gelbes wohl mitt Saffran vndt zeuch das obbemeltte An den Orttern dadurch vndt legs in ein heiß schmaltz geus das heiße schmaltz daruber Backes Roesch Abe So gehets Auf vndt werden guett etc.






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