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.

Custard, sliced and roasted

Ein Eyer millich zuebackenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 193rRecipe Nr. 255 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.255Shared ingredients: wo8.255Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

Ein Eyer millich zuebackenn etc. Nehmett ein maß dicke millich vndt 7 oder 8 vndt Seude die Eyer millich Starck vndt thue sie in ein tuch vndt Ein deckell vndt ein stein darauff das sie Abseige vndt truken werde schneide darnach schnitzen darauß vnndt Kers in einem Melb vmb Backs in schmaltz biß sie fein breunlicht werden etc.

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