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.

Boar's head spitting flames

Wie man machen sol ain wilden sweinskopff das hellisch flamen dar aussz faren etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 202rRecipe Nr. 83 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1a.83Shared ingredients: wo1a.83Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: complexType: show dish

Wie man machen sol ain wilden sweinskopff das hellisch flamen dar aussz faren etc. Nim vnd sewed jn wann er dann gesotten sey so nim jn vnd sneid jn wuerfflot das er dannocht gancz sey nim ymber vnd sae die dar auff ueber al aber der sweinskopff so gancz sey das er nicht von anander gespalten sey vnd wann du die ymber dar auff gesaett haust so nim ain schuesselvol gepranczs weins vnd gewesz aussenthalb auff den kopff halbs vnd nim das ander tail des gepranten weins vnd gewssz ez jnnen jn den hals vnd vermach den hals als pald das der wein nicht herauss rinn vnd nim dann ain duers prot als grosz als ain nuess vnd dann ain glueends kislinglin als gross als ain hassel nuss vnd tuo das jn das duerr prot vnd leges dann jn den gepranten wein hin ein jn den hals vnd lasz ez dar jnn ligen vnd gib jn dann ze essen so enzuent er sich von dem gepranten wein vnd von den glueende kisling das flamen dar auss [202v] faren vnd jst vnschaedlich vnd smeck wol Also macht auch machen ain haimischen sweinskopff






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