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 fruit, batter fried

Auff eine Andere artt bestrichene Ablatten zumachen vnndt zubackenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 189rRecipe Nr. 248 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo10c.73, wo8.248Shared ingredients: wo8.248Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: deep friedType: sweet

Auff eine Andere artt bestrichene Ablatten zumachen vnndt zubackenn etc. Nehmett Epffell oder Pirn Roestett sie in einem schmaltz Oder Siedett [189v] sie vndt stos darnach wohl in einenn Moersell thue es in einer Pfannen oder vndt thue Kleine Rosin vndt Saltz dorein Auch Ingber ziemett vnndt zucker vndt thue es vbers feuer So gewinnet es feine farbe streichs dann Auf die Ablatten decke eines daruber vndt bestreichs An den Orttern mitt dem obgemeltten teigk das gelb ist vndt Backes Roesch herab in einem heißen schmaltzs etc.






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