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.

Ox lung puree

ein lungel von einem ochssen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 146vRecipe Nr. 49 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.49Shared ingredients: wo7b.49Same ingredients in following recipe: 4 1Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pureeType: -

Willdtu ein lungel von einem ochssen Kochenn So Nim die Rerl So Ann der lungel stehen schneit die finger lang vnnd schneid Cleine Strichel Auß der lungel oder lebern vnnd seuedts vnndt mach ein dickhs Suepel Also Nimb die lebern vndt treibs mit einer Pusch Pruee durch geueß ein wenig essig daran gewuertz gilbs vnd laß dann sieden vndt es schier sein gnug hatt So Prenn ein schmaltz daran vnnd leg die Rorel vnd lungel oder lebern darein Aber die Rorel sein daz beste gibs fuer ein Richtte etc.

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