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.

Lung puree

Ein Lungen muess zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 176vRecipe Nr. 223 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b4.119, w1.123, w4.32, w4.79, pa1.5, wo7b.34, wo8.223, wo8.224Shared ingredients: wo8.223Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pureeType: -

Ein Lungen muess zumachen etc. Nehmett Eine Lunge von Einem Kalbe oder lamme vndt Seudt sie wohl hacke sie Klein vndt zerheibe [177r] Brosam vonn einer Semmell menge sie darunder vndt Roste es in einem schmaltz schlage dan 3 oder 4 Eyer darzu geus 2 lofflein dicken Rohm daran Saltze es wurtze es mitt Ingber Pfeffer vndt geriebenen mußcaten menge es wohl vndereinander Laß mehr Sieden So wirdts guett etc.

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