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.

Marcipan with pine nuts or pistachios, baked on a wafer

Eine marcipan mitt Biny oder Bistacien zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 216rRecipe Nr. 295 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.295Shared ingredients: wo8.295Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: nutsPreparation: -Type: sweet

Eine marcipan mitt Biny oder Bistacien zumachenn etc. Nehmett geschelte mandeln Eine gute handt voll reibett vndt Stoesset Erstlich gar Klein darnach stoesset die geschelten Biny oder Pistacien Auch besondern dan thutt die mandeln vndt ein halb Pfundt gestoßenen zucker darzu gießet Ein wenigk Rossenwasser dorahn vndt stoßet es dann vntereinander vnt so lange biß es wirdt wie ein schmeidiger teigk darnach Legett Etzliche Abblatten Anneinander streuhet die mandeln fein duenne darauff [216v] streuhet zuker daruber truckett dann eine Forme darauff oder Lassett es Also schlechtt Backett sie dann in einem Backoffen Basteten herdt oder Turtten Pfannen Aber nicht zu heiß vndt nicht Lannge oder lasset sie in einer warmen Stuben Auffm offen truckenen So wirdt sie Rechtt vndt Gutt etc.






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