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.

Choux pastry

Gesottene vndt darnach gebackene guete kuchlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 193vRecipe Nr. 256 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b3.9, b4.148, b4.216, br1.28, bs1.140, gr1.92, w1.152, w1.218, w4.156, db1.44, er1.37, wo10c.81, wo10c.90, wo1a.50, wo3b.104, wo8.256Shared ingredients: k1.109, wo7b.72, wo8.256, wo7a.203Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: pastryPreparation: deep friedType: Siedegebaeck (deep fried)

Gesottene vndt darnach gebackene guete kuchlein etc. Nehmett eine warme millich oder ein Siedig heiß waßer Saltz vndt schmaltz es zuuor wie eine Suppen dan thue ein mehl in eine schussell vndt die millich oder dasselbige wasser daran vndt ruhres wohl Ahn mache Ihn gladt darnach bruhe ihn in einer Pfannen oder tiegell wohl vndt Stark Abe Reibe oder Stoes ihn Als dan wieder vndt schlahge Immer zwey Eyer darein biß es Recht wirdt Ruhre den teigk fast wohl vndt mache Ihn duenne Als ein Kindes muess [194r] vndt setze feine Runde Kuchlein in ein heiß schmaltz mitt einem Kuchell eißen oder mit einem loeffell So ist es Rechtt Laß backen etc.

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