CoReMA

Cooking Recipes of the Middle Ages

HELP

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, roasted and boiled in beef stock

Krebs in der Rindtfleischbrue

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 106vRecipe Nr. 114 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.114Shared ingredients: wo9b.114Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Krebs in der Rindtfleischbrue Nim Krebß mache sie aus wie die andern die beinlein auch dar zu nim daruon ettwas hacke vnd Pfeffers fulle daruon die grossen schalen darnach nim die vber leyen krebß so wol die gefultten Thue sie in heiße butter vnd laß sie gemach mit einander bratten als dan nim die schalen stoß sie durch mit Rindtfleisch brue geuß es vff die krebß wurtz es ab mitt [107r] Rindfleisch brue als dan ists Recht etc.






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