CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Pork, how to preserve

Schweinen fleisch frisch vndt Neue zubehallttenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 059rRecipe Nr. 154 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.154Shared ingredients: wo7a.154Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: preserveType: household tip

Schweinen fleisch frisch vndt Neue zubehallttenn So man Seue schlechtt soll man den bachen so er Nun beschnitten ist in ein Khueels orth Auf ein tisch auf schnee leegen vnd sae schweer drauff ein Spann hoch laß in Also ligen biß er herdt [59v] vnd khuehrnig wierdt ett wann vber nachtt darnach du dauon geschnitten hast vnnd deß dickhsten zu schon viereckheten schretlin anderhalben span lang geschnitten vnd in ein lehren Kuebel alß offt ein leg gleich zamen gelegt vnd wol gesaltzen dem nach geschwerdt mit einem schoenen Pretlein mit Stein ligen lassen Biß in die erste Wochen darnach ein Prunn Wasser in einer molten saltz darein vnndt mit einem Neueen schoen Beesen durcheinander geschlagen biß ganntz zehe wierdt die Suppen dran gossen das zween finger drueber gehett darnach wider allweg abgeschweerdt Alls offt man mit einem messer ein zenntterling herauß Nimbtt das vberlidt soll ein hand hab haben wierd sonst milbig






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