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.

Pastry, cutted with a pastry wheel

Ein Redelein gebackens

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 202vRecipe Nr. 276 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.276Shared ingredients: wo7b.72, wo8.276Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

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

Ein Redelein gebackens etc. Nim ein gutes mehl thuett es Auff ein Bredt vndt eine warme millich daran Saltzs mach ein Teigk das Er nicht zuhartte sey woell ihn wohl Auß vndt wollge ihn Auffs dunneste dan lege ihn zwiefach vndt walge ihn noch ein mahl schneide dann den Teigk mitt einem Redlein Eissen wie man will Backs darnach Roesch herab Strett einen zucker darauff [203r] wann mann es auffsetzen will etc.

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