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.

Entire roe-deer haunch, boiled, in a pie

Wie man die Rehe schlegel beraitthenn soll etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 060rRecipe Nr. 156 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.156Shared ingredients: wo7a.156Same ingredients in following recipe: 3 1Same tools in following recipe: 1 1

Categories:

Main ingredient: gamePreparation: pieType: -

Wie man die Rehe schlegel beraitthenn soll etc. Nimb denn schlegel vberbrenn in In eim Kessell darnach zeuech Im die haut ab thue das schedlich daruon Salltz ein vnnd spicks erlich hinein In Kolben Stuep ihn darnach ein mit gutem gewuertz geueß ein essig drauf laß ein guet weil drin ligenn Nim Auch ein Rueckhen taig gleich wie in den vischenn treib ein Weitt blatt Auß einannder beueg im denn fues krumb doch das ehr auch in taig khumb Nim ein Andern taig deckh glatt darueber vnndt nimbs dann vmb vnd vmb ab Khrautzels vnnd bestreichs mit einem Pennssel mit gelben dottern oder Saffran Scheueß in ein Bachofen als lanng alls ein Pradt schier gibs khalltt etc.






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