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.

Butter, roasted on a spit

Einen Frischen Butter Wecken Ann einen Spiess zubackenn etc. oder zubratenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 212vRecipe Nr. 291 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo7a.197, wo7b.95, wo8.291Shared ingredients: wo8.291Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: dairyPreparation: pastryType: -

Einen Frischen Butter Wecken Ann einen Spiess zubackenn etc. oder zubratenn Es Ist ein Seltzames vndt Guett Essenn etc. Nehmett einen frischen Butterwecken Etwan vonn Anderthalb Pfunnden mache einen hoeltzern Spieß dunne vndt zweine finger Breitt Stecke den Butterwecken daran Lege den Spieß vonn fernst zum feuer wende ihn schnell vmb Nimb den schoen mehl vndt halb grieß darunder Auch [213r] geriebene mußcaten Wann nun der Butterwecken Anfehett warm zuwerden So bestreuhe ihn Also baldt vmb vndt vmb wohl mitt dem gemengten mehl wende ihn so fortt schnell vmb vndt bestreuhe ihn stets damit ihn die hitze nichtt hardt beruhrett vndt Abfellett Wann der Butterwecken nun zimlich dick bestreuett vndt das mehl wohl An sich genommen hadt So rucke ihn mitt dem Spieß neher zum Feuer vnndt laß [213v] ihn backen biß er Anfehett braun zuwerden gehett man Rechtt mitt vmb So wirdt er schoen vndt Guett etc.






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