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.

Sausage

Gross wueerst zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 054vRecipe Nr. 112 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.112, wo9a.113Shared ingredients: wo9a.112Same ingredients in following recipe: 1 6Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: sausageType: household

Gross wueerst zumachen Nimb die dermb darein man die Leeberwuerst [55r] macht wasch sauber legs in ein geschier wuerff ein guten Hauffen saltzs darauf lass vbernacht darin ligen wasch den Sauber mit dem Salz Nim darnach 4 pfund schweines vnd 2 pfundt mager rindfleisch vnd 9 loth Saltz hacks Klein 3 loth pfeffer der zu knitzschet sey darzu vnd 2 pfund speckh der soll vom ruecken sein Schneid in gewuerffelt thue in darein Stoß ein bindts nit legs in ein Schuessel oder geschierr vnd besprengs mit Salltzs laß vber nachtt darin ligen darnach truecks vfs aller best vbereinander vndt binds zu hencks in lufft laß trucken doch daz nit gefriern man sol sie machen wan der Mond zunimbt vnd wen man sie lang behaltten will So soll man sie in ein oehl legen etc.

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"