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.

Spritzkuchen, choux pastry

Spruetz Kuchen Auff Ein Ander Artt guett zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 192vRecipe Nr. 254 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo10c.77, wo10c.91, wo8.253, wo8.254, wo9a.119Shared ingredients: wo8.254Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: deep friedType: Siedegebaeck (deep fried)

Spruetz Kuchen Auff Ein Ander Artt guett zuemachenn etc. Nehmett eine millich in eine Pfanne oder topfflein thue es vbers feuer Lege ein wenigk Butter darein vndt laß sieden dann rur ein mehl darein vndt macht den teigk wohl trukenen Als dan schlage Eyer daran das derer gnungk sein thue zucker vnndt ziemett darunder Reibe es wohl mache ihn Starck thue den darnach in eine Spritzen vndt truckes in ein schmaltz das nicht heiß sey 2 oder 3 mahl Rundt herumb [193r] Ruttell die Pfanne vndt Laß Backen geus mitt einem loffell oder kellen das schmaltz offte daruber So werden sie Rechtt hubbisch vndt gutt etc.

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