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.

Venison meatball

Ein Lungell zu machen gibs fuer ein Willdtbrett

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 069vRecipe Nr. 182 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.182Shared ingredients: wo7a.182Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: gamePreparation: boiledType: -

Ein Lungell zu machen gibs fuer ein Willdtbrett Wilbretth Nim ein Praetigs wilprett von einem hierschen das Hackh gar Clein Auf das aller Cleinest vnd schlag Ayer dar ahn ein wenig ein Sueess [70r] Milchraumb salltz thue erlich Inngber Stuepp daran mach ein fuell alls ob du wilt knoetlein machen sollches das thue in ein schoen herin seckel verbinndts legs in ein siedent wasser laß sieden Alls lang Allß sonnst ein fleisch mann sihet es bej einem beillichen woll wenn es gnug hatt so legs Auß vnnd so es erkallttet so ledig es Auß dem Secklein schneit stueckel gibs in gelben oder schwartzem Sueessen pfeffer man mag es Auf hochzeitten oder sonnst vor leuet fuertragenn






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