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.

Fake cheese from freshwater crayfish, sliced

Krepsenn Eiterlein zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 051rRecipe Nr. 136 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.136Shared ingredients: wo7a.136Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: -Type: -

[51v] [52r] [52v] Krepsenn Eiterlein zu machen Nim Chleine Krebßen thu hinden die schal vonn huellßen darin bleibt die gall vorn am schwaentzl Brichs mitel aederlein Nim der krebßen wieuiel du willt Stoß allso noch in ainem moerßer gannz zwe ainem khoch geueß ein gute ebne milch dran schlags durch thues in ein Pfann ruers steets mit ainem Loefel daß nit Anbrinn so gewints Toepfel wie ein vogl speis laß fein lanngsam sieden geus Ein tropffen eßig dran so gerinth es so heb dann die troepflen fein auf ein reiterlein oder auf ein Pfeffer Pfann schwers ein wennig so wirt ein schoetl daß Schneid zu stueckhen mach ein gelbs Suepl an denn mandl gescherb oder ein Pfefferle daruber ist ein gar guet lindt essenn






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