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.

Tripe or lung, stewed in onion sauce

Kutelfleckh vnnd lungele oder yedes in sonnder hayt auff gemaine tagliche manier Ein zue machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 292rRecipe Nr. 20 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.20Shared ingredients: wo1c.20Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: boiledType: -

Kutelfleckh vnnd lungele oder yedes in sonnder hayt auff gemaine tagliche manier Ein zue machen So die selben zuuor alss obsteet woll gesotten auch geschnidten vnnd gewaschen sein soll man gleicher weyss ain guete flaysch hennen oder Capaun prue daran giessen die selben ob angezaigter massen abgewurzen vnnd zway oder drey zwiffel heutl klain gehackht mit Ainem schmalzl oder ainer Rinderin fayste mit Ainem Ess loffel voll oder nit souil schonen wayzen mel daran schwayssen [292v] Auch ain wenig kumel daran werfen vnnd essich nit gar ain Es loffele voll sonnder souil daz man den khaum daran Empfundt aber fur daz wayzen mel mag man ain schmollen von ainer Semel in ainem wasser waych syeden lassen vnnd an die fleckh durch treyben bis die prue etwas dickhelet wierdt

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