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.

Apple slices or sage, batter fried

Apffell vnndt Salbey zuebacken das Sie wohl Aufflauffenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 189vRecipe Nr. 249 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo10c.75, wo8.249, wo8.250Shared ingredients: wo8.249Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: deep friedType: -

Apffell vnndt Salbey zuebacken das Sie wohl Aufflauffenn etc. Nehmett mehl vndt thutt Kaldt wasser daran Ruhre vndt schlage ihn wohl [190r] bis er dicke wirdt darnach schlage ein oder drey Eyer darein das ein wenigk dinner werde will er zu ducke sein so schlagk von einem Ey nur das weiße noch darein vndt die Opffell sollen groß vndt Rundtgeschnitten Auf das Aller dinneste sein dan Lege sie in den Teigk vndt nochmals Aus Einem heißen schmaltz Roesch gebacken vnndt mit einem loeffell das schmaltz darauff gegossen So gehen sie fein hoch Auff etc.






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