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

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Flan with raisins, boiled, sliced and roasted

Wie Eine Riebe gebackens oder Auff eine Andere monier zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 204rRecipe Nr. 279 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.279Shared ingredients: wo8.279Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

Wie Eine Riebe gebackens oder Auff eine Andere monier zumachen etc. Nehmett 3 loeffell voll mehl vndt Sechs Eyer machett einen gueten teigk dauon vndt nim dan ein wenigk millich vndt thue Kleine Rosinlein darein doch das er dinner sey dann ein gemeiner Streubel teigk vndt Nim ein leines Secklein thue den Teigk darein doch das das Secklein Kaum halb voll sey nee es dann zu vndt Legs von Stundt Ahn in einen kessell mit siedigen wasser [204v] vndt laß eine guete halbe Stunde sieden vndt Kehre ihn offte vmb mitt eynem loffell wan es gnung hadt So thue das Seckle Auff Als dann schneide ihn in der dicke Als ein Riebe vndt einer Foerder Span Langk Oder Auf eine Andere Artt wie man will vndt Lege sie in ein schmaltz vndt backes fein langsamb So werden sie schoehn vnndt Gutt etc.






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