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.

Kidney purée on bread slices, pan fried

Gebratene vndt darnach gebackene nieren zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 036vRecipe Nr. 44 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: Shared ingredients: wo8.44Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: offal offalPreparation: pan fried panfriedType: -

Gebratene vndt darnach gebackene nieren zumachenn etc. Nehmett den Nieren Aus einem Kalbern braten oder lammes viertell Sampt dem feisten wan er gebraten ist hacke es gar Klein vndt einen Meyeran Ingber Pfeffer Neglein vndt Saltz darunder thue dann etzliche Eyer dran Ruhre es vndereinander mache es Aber nicht zu dunne schneide feine dinne schnitten von Semmeln vndt streich es eines Fingers dicke darauff mache dan eine ge [37r] geschmeltzte Butter oder schmaltzs wohl heiß vndt backe es darinne Es wirdt Recht vndt guett etc.






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