CoReMA

Cooking Recipes of the Middle Ages

HELP

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 meatballs, boiled or as fried dumplings

Kloess oder Krepfflein von Krebeßen zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 125rRecipe Nr. 150 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.150Shared ingredients: wo8.150Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: dumplingsType: -

Kloess oder Krepfflein von Krebeßen zumachenn etc. Nehmett gesottene Krebess thue die schalen dauon hacke oder Stoes sie Klein [125v] schlage dan 3 oder 4 Eyer darann darnach der Krebeß viel seindt meng ein Pahr lofflein geriebene Semmeln vndt ein loefflein zucker Auch Ingber Pfeffer Saffran vndt Saltz mache mitt einem loefflein feine Runde Kloeßlein Lege sie Als baldt inn eine Siedende Rindtfleisch Suppen vndt lass sie nicht lange Sieden So sindt sie guett oder mache Krepflein darauß vndt backe sie So ist es Auch Rechtt vndt guett etc.

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