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.

Liver, larded and boiled

Noch eine Leber guet zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 060vRecipe Nr. 76 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.76Shared ingredients: wo8.76Same ingredients in following recipe: 7Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: boiledType: -

Noch eine Leber guet zuemachen etc. Nehmet die lehber Also Rohe vndt Spicket sie wohl mit einem frischen [61r] Speck menge dan Ingber Pfeffer Saltz geriebene oder geschnittene Salbey Meyeran oder Rosemarien vndereinander bestreuhe die Leber Allenthalben wohl damitt schlage sie darnach in ein Rein netzlein mache es fein zu vnndt thue es in ein topfflein geus eine gute Rindtfleisch Suppen daran Auch ein glaß Essigk So man will wurtze es nur mitt Ingber vndt Pfeffer Auch thue ein wenigk von den obbemeltten Kreuttern daran decke das topfflein oben zu [61v] Setze es zum feuer vndt laß ein Stundt oder Anderthalben Sieden So wirdt es Rechtt vnndt Guett etc.






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