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.

Egg custard, served cold

Aber Ein Kaltes muess

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 154vRecipe Nr. 182 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.181, wo8.182Shared ingredients: wo8.182Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: pureeType: sweet

Aber Ein Kaltes muess etc. Nehmett ein Meßlein gute millich thue sie in ein topfflein Setze sie zum Feuer vndt wan sie Anfehett zusieden So lege ein Stucklein frische Butter darein vndt laß zergehen schlage den Sechs Eyer Auf Ruhre sie wohl vndt schutte sie in die millich Laß miteinander Sieden So gehets zusammen wie eine Ander Eyer millich darnach schutte es Auf ein Sieblein laß verseigen vnt treibe es durch menge einen zucker dareinn [155r] vndt gib es Also Kaltt So ists Auch Rechtt etc.






Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"