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.

Pig's head, collared pork

Ein gebresten Schweinsz kopff

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 109rRecipe Nr. 124 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: w4.43, k1.64, so1.37, wo9b.124Shared ingredients: wo9b.124Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: aspicType: -

Ein gebresten Schweinsz kopff Nim den Kopff wesche in sauber vnd hawen als dan in stucken setze in [109v] bey vnd saltz in wol nim als dan die schwartte schneide sie so breitt die halbe seitte ist vnd ij Ellen lang wesche sie auch sauber setz es bey vnd kueles mitteinander aus als dan setze du die schwartte sonderlichen bey vnd so wol das fleisch zu laß es murb kochen nim das fleisch rein von knochen schneidt es in stucklein als dan Pfeffers vnd saltz es ein wenig darnach nim die schwartte lege sie auff ein Rein weis Tuch vnd nim das zuschnittene fleisch leg es oben auff die schwartte schlag das Tuch herumb das es fein vireckicht wirdt leg es zwischen zwey bretter vnd beschwere es wol mit steinen laß eine nacht liegen wen du daruon wilst anrichten So schneidt feine dunne schnittlein daruon souiel du wiltt etc.






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