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.

Spanish pancake

Einen guetenn Spanischen Kuchen zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 203rRecipe Nr. 278 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.278Shared ingredients: wo8.278Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: pancakeType: foreign

Einen guetenn Spanischen Kuchen zumachen [203v] Nehmett ein geriebene Semmell vndt ein geriebene Keß Ein handtvoll Kleine Rosinlein Ein handtvoll zucker Meyeran vndt Andere wohlschmeckende Kreutter vndt 10 Eyer vndt einen guten Rohm schlags vnder Einander thue gestossene Neglein Pfeffer vndt Ingber daran Ruhre es mehr vndereinander Nim dan ein Pfennelein oder tiegell thut das schmaltz vndt das obbemeltte darein Legett einen deckell daruber schuttet Kohlen darauff vndt last es Backen dan gebett es warm oder Kaldt Also gantz oder schneidett schnitten dauon [204r] Mann Kan es auch in eine Tartten Pfannen Backen So man Sie habenn Kann etc.

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