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

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Eggs, stuffed, with brown sauce

Gefuelltte Ayer in Eyner Braunen bruee

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 035vRecipe Nr. 66 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.66Shared ingredients: wo9a.66Same ingredients in following recipe: 3 3Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: -Type: -

Gefuelltte Ayer in Eyner Braunen bruee Bereitte die Ayer wie Ietzt gemeltt Nimb denn Mandel vngeschelt vnnd stosse sie Klein vnd treibe sie durch ein tuch vnd nim Cleine Rosinen vnd stoß sie gar [36r] Klein Willttu die bruee dickh haben So must auch der Rosinen vil Nemen vnd Querle es fein durcheinander Nimb wein vnd thue darein Negelein Ingwer vnd zimmet zucker darnach du es sehr gewuertzt wiltt haben danach Nimbstu vil wuertze du must auch ein wenig Semmelbrosem darunder thun vnd mit den Mandeln stossen vnd soldtu die bruee zuuor in einem toepfflein sieden lassen vnd vber die Ayer giessen vnnd wie man die Ayer will gantz haben So soll man sie in einen topf thun vnd in einem backofen bratten lassen mit Saltz vnd den fein schelen vnd in die bruee legen So seind sie bereitth etc.

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"