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 parsley sauce

Krebeß mitt Petersilligen Wurtzeln vndt grunen guett zumachen

Ingredients:

Tools:

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 119vRecipe Nr. 144 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.144Shared ingredients: wo8.144Same ingredients in following recipe: 10Same tools in following recipe: 4

Categories:

Main ingredient: fishPreparation: boiledType: sour

Krebeß mitt Petersilligen Wurtzeln vndt grunen guett zumachen etc. Seudt die Krebeß sampt einem gueten theill Petersilligen wurtzel vndt grunen in einem wein Saltze sie Aber nichtt Nim dan die Krebeß herauß vndt mache die scherenn [120r] vndt schwentze Auß vndt weiche in des etzliche gebehte Semmelschnitten In die bruhe darnach so nim die Fuesse schalen vndt das vberbliebene vonn Krebessen thue es mitt der Petersilligen vndt geweichten Semmeln in einen Moersell Stoes Alles wohl durchein Ander vndt treibe es mit dem Weine durch ein Enge Sieblein oder tuch das es ein fein dicke bruhlein bekomme dan thue die eingemachten Krebeß vndt bruhe in ein Kesslein oder toepfflein zuesammen geus ein glesslein Essigk [120v] darzu Saltze es Rechtt wurtze es mitt Ingber Pfeffer Saffran ziemet vndt zucker vndt laß mitteinander noch ein Soedtlein thun Richte sie dan mitt der Bruhe Ahn So sindt sie Rechtt vndt guett etc.

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