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.

Choux pastry, sliced and fried

Aber Ein gutes gebackens zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 204vRecipe Nr. 280 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.280Shared ingredients: wo8.280Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

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

Aber Ein gutes gebackens zuemachenn etc. Nehmett gehr ein guett mehl So man haben Kan vndt einen Rohm der ein [205r] wenigk Sauer ist worden geus An das mehl ruhre es wohl vndt machet einen dinnen teigk thutt dan den teigk in ein heiß schmaltz Roeste ihn biß er wohl trucknett nim darnach Eyer schlage sie an den teigk in einen Reibtopff oder moerssell Reibe oder Stoes es vndereinander bis der teigk fein schmeidigk wirdt Darnach nim ein hubsches glattes Bretlein oder Deller geus ein wenigk teigk darauff Als dicke Als ein Rucken Messer dicke Nim dan ein glattes hoeltzlein streichs in ein heiß schmaltz So gehen sie schon Auff vnndt werdenn Guett etc.






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