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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Pastry, boiled, sliced, roasted

Sackkuechlen zubachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 281vRecipe Nr. 79 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.79, wo9a.120Shared ingredients: bs2.61, db1.46, wo10c.72, wo10c.79, wo1b.8, wo3b.189, wo8.247, wo8.249, b4.216, b6.2, br1.30, br1.39, bs1.140, bs1.262, gr1.228, gr1.76, h2a.56, h2a.63, w1.218, k1.87, pa1.19, so1.61, bs2.41Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: dough doughPreparation: pan fried panfriedType: -

Sackkuechlen zubachen Nimb als vil wasser als Ayr vnd mach ein dinnen taig daraus dinner dann ein streiblen taig vnd thue In In ain secklin vnd leg In In ain siedigen hafen mit wasser vnd lass sieden vnnd wann er ein gutte halbe viertl stund gesotten hatt so thue das secklin heraus vnd greiff mit ainem finger darein wann der finger dar Inn stecken mag so thue In aus dem secklin vnd schneid In wie man ab ainer Semel schneidt In der mitt voneinander vnd In ain kiels schmaltz Ruer die pfannen vast wol so kleubt es fein auff vnd bach sie gemach vnd mach ein sack der oben weitt sey vnnd vnden eng vnd stilb den sack auff vnd bach sy gemach vnd thues also gantz heraus

Wo10 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°"