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.

Brain puree

Ein Ander gehirn muess zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 174vRecipe Nr. 218 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b1.66, wo8.217, wo8.218Shared ingredients: wo8.218Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pureeType: -

Ein Ander gehirn muess zuemachenn etc. Wan das gehirn in dem fleisch oder sonsten gesotten ist So mache es Rein thue es in eine schussell schlage 5 oder 6 Eyer darzu geus ein wenigk guette feiste Rindtfleisch [175r] Suppen daran wurtze es mitt Ingber Pfeffer geriebenen Muscaten nuss vndt Saffran ruhre es wohl vndereinander mache dan in ein schmaltz in einer Pfannen wohl heiß schutte das gehirn darein vndt Laß wohl Sieden Ruhre es offte vmb vndt mache es wie gerurte Eyer So ist es Rechtt vnt guett etc.

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