CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Dumplings, stuffed with herbs and cheese

Krautlach zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 082vRecipe Nr. 218 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.218Shared ingredients: wo7a.218Same ingredients in following recipe: 6 2Same tools in following recipe: 1 1

Categories:

Main ingredient: dairyPreparation: boiledType: -

Krautlach zumachenn Mach ein taig wie zu hasen oehrlein Woelch Cleine düne blettlein Nim dann Pisemb vnd Anndere gutt Kreuettlein hacks Clein Nimb ein schmaltz in ein pfanne roest das Kreuettlein Im schmaltz das druckhen wierdt Thues auf ein schuessel daz Kreuettlein vnd ein geriben guetten Khes nit Als vil Alls dess Semelbrots thue es Alles durcheinannder schlag Ayer [83r] daran vnnd ein wenig Sueeß raumblein daz duenn wird wie sonst ein fuell stuepes mach duenne Plettl Auß dem taig vil ein loeffelvol in ein Kraepffeln radels ab so du gahr eingefuelt hast setz ein wasser in einer pfannen oder Kessel vber laß sieden Auf ein vierttl stund hebs dann mit einem feimbloeffel herauß Auf eine Schuessel sahe ein gutten kees darauf vnndt brenne heiß schmallz daruff etc. etc.






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