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.

Figs, stuffed and batter fried

Gefultte Feygen zuebacken

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 206rRecipe Nr. 283 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.283Shared ingredients: wo8.283Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: deep friedType: sweet

Gefultte Feygen zuebacken etc. Item nimb Feigen vndt Seudts ein wenigk das sie geschwellen darnach truckes Auß vndt Laß Kaldt werden vndt nim meyeran Petersilligen vndt Saluen Oder was man vor gute Kreutter haben Kan vndt darzu nehmen will hackes Aufs Kleinest vndt roestes in einem schmaltz Reibe [206v] darnach einen Pfeffer Kuchen darahn gilbes vndt gewurtz vndt Fuelle die Feugen vndt mach ein teiglein Ahn mitt einem eig vndt thue zucker darahn vndt Backes in einem schmaltz So ists Rechtt vndt guett etc.

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