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, batter fried

Gebackene Krebeß

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 119rRecipe Nr. 143 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.143Shared ingredients: wo8.143Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: deep friedType: -

Gebackene Krebeß etc. Nehmet die Krebeß vndt seudt sie gar ein wenigk darnach so schneidt oder brich nur die Oberschale dauon das die scheren die vndern Fuesse Am bauch vndt der Schwantz Alles beysammen bleibett nim den Eyer vndt mehl mache gar ein dinnes teiglein dauon thu eine geriebene musscata ein wenigk Ingber vndt Saffran daran vndt lege die Krebes darein begeus sie mit [119v] dem teigk das sie Allenthalben damit bedecket sein Laß darnach eine Butter in einer Pfannen oder tiegell wohl heiß werden vntt backe die Krebeß darinne Richte sie den An vndt streuhe Ingber daruber etc.

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