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.

Peas, boiled in lard

Arbeiss Im harnaß

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 162rRecipe Nr. 76 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.76Shared ingredients: wo7b.76Same ingredients in following recipe: 1 2Same tools in following recipe: 1

Categories:

Main ingredient: legumesPreparation: boiledType: -

Willddu Arbeiss Im harnaß machenn Setz zu in einem hafen geueß wasser darahnn vnnd laß sieden vnnd wenn sie das wasser einseuett so geueß ein fleischbruee nach vnd wen sie sieden gnug haben So seichs Ab Allß ferr sie zu naß sein So Nimb dann das schweinen schmalltz welchs du zu den geribnen Arbes nimbst das zerlaß vnd geueß daran hastu dan Khein so [162v] zerlaß ein Speckh wie zu denn geribnen Arbeis vnnd geueß ihn daran vnd laß den ein weil drin sieden vnd salltz die geribenen Arbeis sein auch Also guett wenn mann sie in den schellen weich lest werdten vnndt mache sie dann wider Inn harnaß






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