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.

Beef sausage

Ein Lungel von Rindtfleisch zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 062rRecipe Nr. 161 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.161Shared ingredients: wo7a.161Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: sausageType: -

Ein Lungel von Rindtfleisch zumachenn So Nimb das Stimpfl das hinden Am molenbraten ist der sonst gahr ein muerbs vom tiech ain feiste drein schlag Ayer daran mach in ab in der dickhe alls ein Pranter taig magst wol ein raumlein darundter nehmen werdten nur desto lindter solches geheckh laß Auch in darm fassen bindts Ann ortten seuets darnach schneits gib ein pfeffer drueber wildtu es Aber in darmb so schlags ein wie ein knoedt [62v] Inn ein Siedent wasser musts gros ein schlagen so dus Anrichttest So schneit sie von ein Andter ist ein guet essen So man nit wildtprett hat gib ein Schwartz oder gelb pfeffer darueber du magst in von einem hiersch wildtprett gleich wie oben stehet Auch machenn






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