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.

Dough sheet baked in a mortar

Noch mehr moerßer Kuchlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 196vRecipe Nr. 263 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.263Shared ingredients: wo8.263Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: cereals cerealsPreparation: pan fried panfriedType: -

Noch mehr moerßer Kuchlein etc. Machett einen gueten theigk vonn [197r] schoenem mehl Eyern vndt einem stucklein frischen Butter thuett Ingber ziemett vndt zucker darunder So mann will treibe den mitt einem welle holtze gar dunne bletlein dauon Setzett darnach einen dennern Moerssell vbers feuer Legett ein Stucklein schmaltz eines Eyges groß darein vnndt Laß warm werden bestreich den hoeltzern Stoepffell damitt lege den das Aufgetriebene bletlein daruber schneidts fein gleich vndt haltt es mitt dem holtz in Moersell biß sichs Abloest So beckett es [197v] fein langksamb Abe So werden sie fein Aufflauffen vndt werdenn Guett etc.

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