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.

Sugar bread

Zucker Brodt zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 046vRecipe Nr. 89 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.89Shared ingredients: wo9a.89Same ingredients in following recipe: 2 6Same tools in following recipe: 0

Categories:

Main ingredient: sugarPreparation: pastryType: sweet

Zucker Brodt zumachen Nimb ein halb pfundt schoen weissen zucker der Klein gestossen Mehr ein pfund schoen weiss mehl Auf das zartest du es magst haben Nimb 5 Neuegelegte Ayer Nimb das weiss dauon vnd thue es in ein heffelein vnd Nimb ein Ayerdotter von denn fuenff Ayern [47r] vnd Klopffs vndter das weiss wol vndereinandter vnd thue den zucker in ein Beckelein vnd gieß den Ayer Clar nacheinandter daran vnd rueers vmb biss der zucker vergehet vnd wann er zergangen ist So Rueehr das mehl darunder vnd rueer es wol vmb das es ein feins glatts taiglein wierdt giess Auch ein wenig Ingber zehen Annes vnd Coriander darein darnach nimb ein boden auß einer dorttenpfannen vnd leg man dotter darauff bestreich die Man dortten eines fingers dickh mit dem taig vnd thue ein glutt darunder vnd darauf geueß nichts darneben decks offt Auff biß sie vffgehen backs nit zu braun den es soll weiß sein vnd wenn es gebachen ist So schneit schnitten daraus deines gefallens wiedu willtt etc.






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