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.

Bohemian marcipan

Eine Behemische marcipan zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 217vRecipe Nr. 297 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.297Shared ingredients: wo8.297Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: nuts nutsPreparation: pan fried panfriedType: foreign foreign

Eine Behemische marcipan zumachenn etc. Nehmett mandel Kern vnndt Reibets mitt Roßenwasser Abe thuett dann zucker daran darnach macht von dem halben theil mandeln ein mandell millich mitt warmen wasser oder gesottener [218r] millich dann weiße Semmell genommen schnitten daraus gemachtt vndt weichs in die mandell millich darnach nehmett schmaltz in eine Pfanne vndt Ablatten Auf den Boden vndt lege darauff die schnitten gleichett sie wohl streuhett Kleine Rosinen Oben darnach bestecketts wieder mitt den Andern mandeln thue einen deckell darauff vndt ein gluett auf den deckell Setze die Pfannen Auch Auff ein gluettlein Ruttle die Pfannen offte vmb das nicht anbrinne vndt laß es [218v] Also Backen So wirdt sie guett etc.

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