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.

Lamb in green sauce, served cold

Lambfleisch in einer gruenen sultz

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 084vRecipe Nr. 55 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.55Shared ingredients: wo9b.55Same ingredients in following recipe: 4 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: boiledType: -

Lambfleisch in einer gruenen sultz Nim ein lammes brust oder lammes virttel welches ir am liebsten haben wolt wessers ein laß 2 stunden liegen das es fein weis wirdt setz es bey brue es erst mit sieden heissen waßer abe vnd saltz es scharff vnd wens wol gesotten hatt leges wieder aus laß es kaltt werden darnach nim kreße Pettersilgen liß sie fein sauber wasch sie aus vnd wen du sie geweschen hacke sie klein thue sie in ein Reib asch auch einen apffl darzu reib es wol durcheinander wurtz es abe mit Pfeffer vnd reibes wol auch zucker vnd ein wenig saltz darbey vnd wen du wilst anrichten so nim die kaltte lammes brust beschneide das vnsaubere daruon das sie fein weis siehet darnach geueß auch essig vber die Pettersilgen vnd kresse das es fein dick wirdt vnd geuß vber die kalbes brust die sultz hero [85r] vnd bestreue es mit zucker etc.






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