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.

Tongue pie

Ein zung eingemacht Inn Pastetten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 058rRecipe Nr. 150 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.150Shared ingredients: wo7a.150Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pieType: -

Ein zung eingemacht Inn Pastetten Wenn die zung gesotten ist So scheel die haut dauon schneid sie zu stueckhen in der dickh alls ein halber finger vnnd Nim ein Neuee faisten Clein gehackht vnnd eingemacht mit Allerley gwuertzt vnd spreng die schnittl der Zungen in ein Iedes stueckh der zungen steckh ein naegl darnach ein handvoll faisten darauf gesprengt zudeckht lass ein Stund bachen die weil sie becht die weil mach ein schwartzen pfeffer dran mach den pfeffer Aufs best mit gewuertz vnd wein Nimb die Pastetten auß dem ofen schneit sie auf Nim das feist draus vnd geueß an den pfeffer laß durcheinander sieden in einer pfann Ains oder viermahl gebunden den geueß wider in dj pasteten thu die deckh wider drueber thus in ofen auf ein 1/2 stundt so ists bereit Ein kuee euetter mach auch also






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