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.

Freshwater crayfish puree

Gallerdt zu eingemachtten Krepssen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 034vRecipe Nr. 64 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: b4.44, b4.46, bs1.118, gr1.16, h2a.33, h2b.17, w1.46, w1.48, w4.23, k1.14, pa1.72, bs2.18, er1.8, wo1a.14, wo3b.69, wo7a.138, wo8.236, wo9a.35, wo9a.63, wo9a.64Shared ingredients: wo9a.64Same ingredients in following recipe: 4 5Same tools in following recipe: 1 1

Categories:

Main ingredient: fishPreparation: pureeType: show dish

Gallerdt zu eingemachtten Krepssen Seued Krebs ab ob du willtt mit wein oder essig schel sie thue das Bitter auß denn Koepffen Schel die scheeren vnd die bruehe thue sie in einen Moersell mandeln vnd brosam weiss brodts darzu stoss wol mit wein treib es durch ein tuch thue es in ein pfannen vnd putter darein mach es mit wuertz ab vnnd Salltz versucht were es dann [35r] zu starckh temperier es mit wasser Allso das Essig wein vnd gewuerz rechte maß haben Setz sie fuer Kaltt oder warm bestreuee sie mit welschen weinbeer oder Ingwer wo du sie warm wilt geben wildt sie Kalltt geben So bestreuee sie mitt mandteln etc.






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