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.

Raisin pastry

Ziebeben Oder grosse Rosinen zuebackenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 199vRecipe Nr. 270 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.270, wo8.294Shared ingredients: wo8.270Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: fruit fruitPreparation: pan fried panfriedType: sweet sweet

Ziebeben Oder grosse Rosinen zuebackenn etc. Nehmett ziebeben oder grosse Rosinen waschet sie thut die steine vndt Kern herauß Oder laßet sie Also Leg sie dann in einen wein oder wasser das sie fein dicke werden vndt Aufflauffen darnach machett ein dinnes teiglein von einem wenigk wein Einem loffell mehl vndt gelben von Eyern thuett die ziebeben oder Rosinen darein das [200r] sie Allenthalben wohl damitt bedeckett sein vndt Backett sie in einem schmaltz fein Roesch Abe So werden sie Rechtt vndt Guett etc.

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