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, in a beet brine

Einbaist zungen zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 063vRecipe Nr. 164 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.164, wo7a.190Shared ingredients: wo7a.164Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: preserveType: -

Einbaist zungen zumachen So Nim ein zung Schneit denn trosch vnndt das fleisch dauon vnd schlags wider ein Banckh oder Stein das weich wierdt darnach Nimb Roth rueben die wasch schoen vnd laß sieden Das weich werden wie zu einem Salath geschnitten vnd Nim ein hafen schneits duen scheueblecht Leg eine leg rueben drein vnd ein wenig Anis vnndt Coriandter zerstossen Salltz die zungen wol legs drauf dann mehr rueeben vnd Anis vnd wenn du der zungen All hinein hast gelegt So geueß die Bruee darin du die roten rueben gesotten hast daruon khuel es leg ein blettle drauf vnd schwaers nider laß Also stehen vier oder Sechs wochen denn so schels gar langsamb man muß wol drey wochen schelen dar [64r] wenn mann sie gehlingen schelt so werdtens schmeckhent Im Summer vnnd Ann der Khueel laß stehen die weils in der baiß ligen denn so hacks Auf So du den Anis Khochen wildt so seuedts gibs in ein gscherbel oder pfefferlein






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