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.

Deer offal puree

hierschen lungen braten machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 066vRecipe Nr. 171 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.171Shared ingredients: so1.50, wo7a.171Same ingredients in following recipe: 3Same tools in following recipe: 2

Categories:

Main ingredient: gamePreparation: pureeType: -

Ittem wildu hierschen lungen braten machen Nim die Niern vnd schlags draetlet wasch Sauber Nimb dann denn schweis Reib letzelten drein treibs durch ein duech thue es in ein hafen Wein vnd essig darein will der schweiss nit gern durch geueß Wein oder fleisch bruee darahn Reib ein letzelten vnndter denn Schweiss durch Lass stehen schneit denn Nieren vnnd Loeß das fleisch Wierfflet thue es darein vnnd Lass Sieden machs mit gewuertzs vnnd salltzs ab

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