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 and batter fried

Gefuelltte Ayer

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 047vRecipe Nr. 90 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.123, wo9a.90Shared ingredients: wo9a.90Same ingredients in following recipe: 3 2Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: deep friedType: sweet

Gefuelltte Ayer zumachen oder zubachen Nimb Ayer sied sie hartt schels vndt schneid sie in der mit entzwey thue denn dotter herauss hacke ihn Clein thue Roßmarinpuluer vnd Minzen pulluer salz Imgwer Pfeffer vnd Kleine weinbeerlein darundter rueers alles durcheinandter thue Auch ein Rosen wasser darein thues wider in das weiss bind es Creuetzweiss mit einem faden mach ein taiglein mit Ayern vndt meehl Knette es darrinnen vmb vnnd bachs Im schmaltz mach darnach ein feins brueelein darueber von einem geriben Semelmehl das in einem schmalz geroeest sey vnnd thue wein vnnd zucker darueber [48r] von einem geriben Semmel das in einem schmalz geroeest sey vnnd thue wein vnndt zucker darueber

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