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, stuffed and roasted

Die gefuelldten Krebss auff ein Anndern formb zu Kochenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 131vRecipe Nr. 33 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.23, wo7b.33, wo8.140, wo9a.30Shared ingredients: wo7b.33Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fish fishPreparation: pan fried panfriedType: -

Die gefuelldten Krebss auff ein Anndern formb zu Kochenn Sie sind Alls vorhin geschriben fast guett wie man sie Auf dem Rost prett sie muessen aber Nur groß sein Sonnst seuedt vnd schel sie Nimb dann die Kregel vnd Schneit hackh sie vnnd mach in ein geruett von Ayern das misch Auch am hackhen darundter vnnd gewuertzs vnd Salltz wie es rechtt ist Wo ferrnn die krebssen Am sieden des salltzen nit genug hettenn fuells ein die guckhen vnnd wenn schier essen wil so laß es Pahen vnd die Khripel Auch gibs dann zum krautt Seind vast guett vnd wolgeschmackh etc.






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