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.

Fake cheese from freshwater crayfish, sliced and batter fried, with sweet sour sauce

Gestossene krebsz Milch etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 107vRecipe Nr. 118 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.118Shared ingredients: wo9b.118Same ingredients in following recipe: 3 1Same tools in following recipe: 1

Categories:

Main ingredient: fish fishPreparation: pan fried panfriedType: -

Gestossene krebsz Milch etc. Nim die krebß Thue die gallen heraus stoß sie Rohe mit schalen vnd allen lebendig klein vnd als dan geuß milch darauff streichs durch ein haeren tuch wurtz es ab mit Pfeffer vnd muscatten blumen Thus in ein fisch keßel saltz es laß vff sieden das es wirdt wie ein matten schlags fein in ein Tuchlein vnd lege das duchlein virecket legs zwischen bretterlein vnd Preß es vnd laß eine nacht liegen auff den morgens nim es herausser schneidt dunne schnittlein daraus vnd nim geschmeltzte heiße butter wirffs darein laß darinnen bachen das es fein gelblicht wirdt als dan nim wein vnd essig zucker vnd zimmetrinde mache ein bruelein darunder das ein fein dick soettlein wirdt wenns gesotten hatt vnd wen du wilst anrichten so geuß die brue in die schussell vnd lege das gebackene oben hero etc.






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