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.

Pig's head spitting flames

Schwein Kopff

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 058vRecipe Nr. 152 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: bs1.231, gr1.85, wo7a.152Shared ingredients: wo7a.152Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: offalPreparation: complexType: show dish

Schwein Kopff Wildtu machen ein Schweinß Kopff das die flamen daraus faren So seuet in gar An die statt darnach leg in Auf ein Rost biß er braun wierdt dann schneit in wuerfflet das er dennoch ganntz bleib saeee Ihn Aussen mit Imber vberal Nim ein flache schuessel vol Brantwein vnd Ingwer drein schuett in halber in hallss vnd troepffle das Andter Aussen herumb vnd Nim ein duennes brott allß ein Nuß groß mach ein Clein Khugel daraus darein thue ein glueenten Kisling der einer bonen gros vnd wenn du in Auf denn tisch wilt geben so Stoss Ims in den halls vnd ein Roetten opffel dar fueer [59r] laß Also fuertragen So mans Angreueffen vndt essen will So zuentt ehr sich an vom Brantt wein vnd kueßling vnd fahren die flammen herauss gruen vnnd Blawe vnd schmeckht guett lustig zu essen






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