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.

Custard, sliced and pan fried

Bachen Millch zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 080rRecipe Nr. 209 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo10c.78, wo7a.209Shared ingredients: wo7a.209Same ingredients in following recipe: 4 4Same tools in following recipe: 1 1

Categories:

Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

Bachen Millch zu machen So Mach ein Ayer schoettl allso setz in einr Pfann vber zerschlag Ayer Alls vil du willtt schotten machen von zehen Ayer wird Auf ein tisch gnug [80v] So die milch gleich Anfehet Primblen An der Pfann nit laß gahr sieden So geueß die Ayer in die milch Rueers durcheinannder Laß gahr Sittlich Sieden saltz die Ayer Am ersten so gerinndts gehrn zusammen feimbs mit dem loeffel so es Nun ein dempft wierdt so hebs Auf ein Reuetterlein oder seich pfann das Austrueckhne So es Nun fein truckhen wierdt so schneid es zu stuecken zeuechs in einem Mehl vmb bachs Ihm Schmalltzs braun gibs Auch in ett wann






Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"