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.

Pork sausage, smoked

Gross Salat wuerst zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 048vRecipe Nr. 93 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.93Shared ingredients: wo9a.93Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: sausageType: household

Gross Salat wuerst zumachen Nimb die grossen dermb darein man Sonst die Leeber wuerst machtt bereitt sie Sauber leg sie in ein geschierr wuerff ein Hannd vol Salltz darein lass vbernacht darin ligen wasch darnach wider Sauber darnach Nim 4 pfundt [49r] Schweinen fleisch ij pfund rindtsbreit das mager sey ein Hand vol Saltz 3 loth pfeffer der gebrochen sey doch nit gar Clein gestossen dises fleisch gewuertz vnd hacks wol vnndereinander Nimb darnach 2 pfund specks von dem hochruecken schneitt gewuerffelt rueers vndter das gehackt breid fleisch dan in das gedermb auff das herttest So du kanst leg in ein geschierr Salz laß ligen vbernachtt Nimbs darnach wickels wider Auff das herttest vbereinandter bindts zu hencks von den wendten in rauch das gemach truecknet So ist es gerechtt etc.

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