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 puree tart

Eine Tortten vonn Krebßen zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 124vRecipe Nr. 149 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.149Shared ingredients: wo8.149Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: flat cakeType: show dish

Eine Tortten vonn Krebßen zuemachenn etc. Seudt die Krebeße halb Abe darnach thue das vnreine forne vndt hinden dauon thue sie in einen Moerssell vndt stoes sie wohl Klein geus einen gueten Wein darzu vndt treibe es miteinander durch ein Sieblein Oder tuch den menge eine geriebne Semmell ziemet zucker vnndt Ingber darunder thue ein Stucklein [125r] Butter in eine Pfanne oder tiegell Laß zergehen schutte die Krebesse mitt Allem darein vnndt laß sieden biß wohl dicke wirtt mache dan ein boedelein von guten teigk streich die durchgetriebene Krebeß darauff stecke etzliche Krebeß scheren darein streuhe zucker daruber Laß eine viertell stunde backen vndt gib es dan Kaldt oder warm So ist es guett etc.

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