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

Aber Eingemachte Krebeß

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 118vRecipe Nr. 142 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo7b.22, wo8.141, wo8.142Shared ingredients: wo8.142Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Aber Eingemachte Krebeß etc. Seudt die Krebeß erstlich in wasser brich oder schele sie Auß vndt Stoes das vbrige Sampt denn schalen vndt gebeheten Semmeln in einem Morsell wie vorgemeldt geus einen guten wein daran treibe es darmitt durch wurtze es mit Ingber ziemett vndt Pfeffer thue viel Kleine Rosinlein einen geriebnen Pfeffer Kuchen vndt zucker oder Honigk daran schutte die geschelten Krehbes Also vngeroestet darein [119r] vndt Laß miteinander Sieden So werden sie Rechtt vndt guett etc.

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