CoReMA

Cooking Recipes of the Middle Ages

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  • 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
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Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

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Tongue pickled with barberry and beetroot, dried

Wie man digen zungen macht

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 286rRecipe Nr. 7 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1c.7Shared ingredients: wo1c.7Same ingredients in following recipe: 1 2Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: preserveType: household tip

Wie man digen zungen macht Item wie man die groennen zungen beraytten soll zu dem auff selchen zu dem Ersten so nempt die zungen vnnd schneyd die driessen woll daruon pis auff den kerrn darnach so dietz In ain drog oder schaff vnnd lass woll schwingen pis sy sych ain wienig der geben darnach so sprengs ain wenig mit Ainem salz darnach las wider schwingen ain weyll vnnd salz mer dan so las schwingen pis sy woll lindt weren peym kern dan wan sy genug geschwungen seyn so las auss ain annder ziechen das sy woll lanng weren doch daz man [286v] die negel der hennd In die zungen nit zu fast darein druckh daz sy nit drichlig werden dan wan mans wol zogen hat so dietz In ain aiches oder lerches wendle oder scheffle des die zungen lenng hab vnnd Richts gleymb zu samen vnnd nempt salz vnnd ain wenig paysel oder Erbsych genandt vnnd bespreng die woll dar mit doch darnach das woetter ist ist es warm so bedarff dester mer salzens der paysel mues man nit zue vil nemen vnnd wan man sy also Ein berayt hat so las ain stund oder drey also ston dar nach so syet die prie daran Dem diet also nempt ain schone Rotte Ranngen schneyt die scheizlichenn zipfel Darfon darnach so schneyz zue pletlen In ain haffen vnnd ain hannd voll payslen oder Erbsych genandt darzue vnnd giest ain frisch wasser daran vnnd las syeden pis das Rot Auss Rogen ist kumen darnach so thuez herab In ain schaff vnnd lass kuel werden vnnd giest ain wenig ain oesych darein darnach wan es kuel wirt so giest es An die zungen vnnd last es steen daran ain tag oder ain nacht daz Irs nit beschwerdt daz die prie ain wenig In die zungen mag syzen Darnach so beschwaers nider vnnd las ain viii tag dar Inen geschwert In ainer warmen kamer ist es aber Im sumer [287r] so muest Ier sy ain xiiij tag lassen steen darnach so Iers auff woelt henngen so ziechs wider In die lenng vnnd henngts an dem dickheren ort auff In ain guete kuchel vnnd lats ain xiiij tag hanngen






Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"