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.

Calf's liver roast

Von einer gefulten lebern

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 061rRecipe Nr. 175 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: h2a.32, h2b.16, a1b.8, bs2.17, db1.28, wo3b.175, wo7b.38, wo8.74Shared ingredients: db1.28, wo3b.175Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: roastType: -

Von einer gefulten lebern Wiltu machen ein gefulte lebern von einem kalb so nym ein leber vnd hack die klein vnd wurcz die wol vnd mach dann ein leber daraues vnd slach ein necz darumb vnd verspeil das wol mit klein speilen vnd leg sie dann auf ein rost vnd lasz sie praten vncz das dich sein genueg tuenck vnd nym die dann her vnd beslach die halb mit totteren die rot sein auf dem rost vnd darnach mit grun tottern mit petersil safft das ander tail beslach vnd lasz es erheissen tantum sufficit






Wo3 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°"