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 funnel cake

Gebrante Strauben zueBackenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 207rRecipe Nr. 285 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.285Shared ingredients: wo7b.24, wo7b.67, wo7b.72, wo8.244, wo8.256, wo8.277, wo8.285, wo8.77, b1.20, wo10c.85, wo7a.203, wo7a.209, wo7a.51, wo7a.83, wo7b.192, b4.115, b4.57, bs1.1, bs1.29, bs1.33, k1.109, k1.111, k1.87, w1.119, w1.59, w4.1, w4.19, w4.57, so1.15, so1.61, so1.61#sub1, so1.82, so1.84, so1.97Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

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

Gebrante Strauben zueBackenn etc. Item Nim millich darnach man viel Backen will machs Siedig in einer Pfannen vndt Saltzs wie ein gebackens soll gesaltzen sein rures vmb vndt mache ihn wohl trucken Lege ihn dan in ein Klein Keßlein oder tiegell oder Pfanne Ruhre ein Ey nach nach dem Andern wohl darein bis es An der dicken ist wie ein Streubell teigk vndt backes Langksamb durch ein Trichterlein Oder Kleines topfflein in welchem vnden ein Klein Rundt Loechlein sein soll In einem [207v] heißen schmaltz So werden sie guett etc.






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