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

Zungen einzumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 071vRecipe Nr. 190 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.164, wo7a.190Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: offalPreparation: preserveType: -

Zungen einzumachenn Bleueß vmb ein bannckh oder vmb ein stein das weich [72r] wierdt dann so Nim Roth Rueeben dj wasch gar schoen laß sieden das weich werdten wie zu einem Salath schlags schoen schneits zu duennen scheueben Nim ein Hafen leg ein Rueeben hinein vnd Anis vndt Coriannder zerstossen vnd salltz die zungen wol legs hinein auf die Rueeben dann mehr ein leg rueeben vnd anis vnnd wenn du die zungen all hast hineingelegt so geueß die bruee darin du die Rotten rueeben hast gesotten dauon allso Kueel vnd leg ein Pretle darauff schwers nider laß Allso stehen vier oder fuenff wochen darnach selch gar lanng samb darffst Auch wol vier wochen darzu wenn mann sie gehling trueckhnet So werdtens schmeckendt mann solls in der beiß Ann der Kueel laß stehen so sie geselcht seindt so soll mans Auf haben so seindt sie guett Wenn mann eine kochen will so gibs trucken oder eingemacht wie du willtt






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