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 aspic

Einen gallartt vonn Kressenn zu machenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 125vRecipe Nr. 151 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: w4.73, k1.12, k1.51, wo8.151Shared ingredients: wo8.151Same ingredients in following recipe: 8Same tools in following recipe: 3

Categories:

Main ingredient: fishPreparation: aspicType: -

Einen gallartt vonn Kressenn zu machenn etc. Nehmett feine grosse Krebeße [126r] vndt seudt sie wie sonsten Rechtt Abe darnach schneide die Fuesse vndt schalen dauon die thue inn ein Moerssell vndt Stoess sie wohl Klein geus ein maß wein darzu vndt treibe das gestossene damit durch ein Sieblein thue ein Stucklein haußen blassen darzu wurtze die Bruhe mitt Ingber Pfeffer Saffran vndt zucker geus ein wenigk Wein Essigk darann vndt lass sieden in des lege die Außgemachten Krebeß in eine schussell vndt wenn sich die Bruhe [126v] ein wenigk gesetzt vndt geleuttert hadt So geus sie daruber vnndt Laß gestehen So ist es recht vnndt Guett etc.






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