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.

Yeast dough fried on a mold

Guette Kuchlein mitt einem Formirtten Eyßenn oder gemachten Wapen zuebackenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 195rRecipe Nr. 259 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.259Shared ingredients: wo8.259Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

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

Guette Kuchlein mitt einem Formirtten Eyßenn oder gemachten Wapen zuebackenn etc. Nim 8 Eyer vnndt Klopffe sie wohl vndt ein halb maß Siediger millich vndt ein wenigk mit zerlaßener Butter vngesaltzener thue Alles vndereinander darnach So thue einen loffell voll hefen darein vndt ein schoen mehl ruhre es wohl vndereinander Setz Auf den ofen oder Andern Warmen Ortt vndt Laß Aufgehen Backes darnach mitt einem Waffen Eißen in einer Pfannen oder gerauchmen tiegell [195v] Inn geschmeltzter Butterr So werden Sie Rechtt etc.

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