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.

Raisin pastry

Gebackene mandeß Felderlein zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 215rRecipe Nr. 294 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.270, wo8.294Shared ingredients: wo8.294Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: pan fried panfriedType: sweet sweet

Gebackene mandeß Felderlein zumachenn etc. Mache ein teigk von gueten mehl millich vndt Ayern Ruhre es wol vntereinander das er fein stark werde mache darnach feine dunne bletlein Auß dem teigk laß darnach ein wenigk geschmeltzte [215v] Butter in ein tiegell oder Pfannen zergehen bestreich die gemachten bletlein Auff beyden Seitten damitt bestreue sie dan mit ziemet zucker vndt Kleinen Rosinlein wickele darnach die Bletlein So offte vbereinander Als man Kan das der zucker vndt Rosinen Innwendigk Kommen schneide dan vierEckihte stucklein draus lege sie in ein tortten Pfannen oder Kupffernblech bestreich sie wieder mitt Butter streu zucker daruber Setze sie vber Kohlen vndt Laß sie Also trucken Backen gib sie dan Warm oder Kalt es ist guett etc.

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