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

vonn gefulten Krebßen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 117rRecipe Nr. 140 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo7b.23, wo7b.33, wo8.140, wo9a.30Shared ingredients: wo8.140Same ingredients in following recipe: 9Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Erstlichenn vonn gefulten Krebßen etc. Nehmett feine große Krebeß Seudt sie in wasser biß sie halb gutt sindt darnach so bruh ihn aus das guete Aus den schwentzen scheren vndt schalen hacke es fein Klein thue Kleine Rosinlein Ingber ziemett Saffran vndt zucker daran schlage ein bahr oder mehr Eyer darzu darnach den Krebeß viel seindt menge es Alles [117v] vndereinander aber nicht zu dinne mache dan die schalen mache Andere daruber vndt backe sie in einem heissen schmaltz in einem tiegell oder Pfannen oder Stecke sie An Spießlein vndt brat sie Auf einem Rost etc.






Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"