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.

Freshwater crayfish in crayfish sauce

Khreuessen einmachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 126vRecipe Nr. 22 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.22, wo8.141, wo8.142Shared ingredients: wo7b.22Same ingredients in following recipe: 6Same tools in following recipe: 1 1

Categories:

Main ingredient: fishPreparation: boiledType: show dish

Willdtu Khreuessen einmachen etc. So seued die Khreuessen vnnd scheel die schoen vnndt Nimb ein 2 oder 3 ganntz Kreuessen stoß sie Auch mit denn schellen wohl in einem moeser vnnd Pee ein 4 Semmelschnitten die seuedt Inn einem Wein vnnd stoß sie Auch vnndter die schelen vndt wenn es sein genug hatt So Streich es durch mit einem wein vnnd thues Inn ein pfann Salltz gilbs vnd gewuertz thue zucker darunder [127r] vnnd seuets ein weill dar nach Nimb die Kreuessen laß in einem heissen schmalltz erwarmen vnd thue sie in die Suppen laß Auch ein weil darin So sein sie bereith haben aber die Kreuessen gros scher So scheel sie Auch vnd laß in einem schmalltz erwarmen bej denn Kreuessen vnnd wenn dus An wild Richtten So bee ein gescheibte schnitten von einer Semel die leg ein die schuessel vnnd steckh die scheer darein vnnd Richtt die Kreuessen dar zu Ahn






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