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.

Game pie

Wiltbret in pasteten einzumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 265rRecipe Nr. 25 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: gr1.190, wo10c.25, wo7a.144, wo7a.148, wo7a.157, wo7b.36Shared ingredients: wo10c.25Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: gamePreparation: pieType: -

Wiltbret in pasteten einzumachen Nimb 3 Ayr ein wenig wasser vnnd ein wenig schmaltz vnd ein wenig nachmel vnnd wurk den taig wol das er zech werd vnnd walglen In wie du wilt lanng oder rund vnd nimb das gespickt wiltpret vnd bestree es wol mit saltz vnd pfeffers das wol ress werd vnd leg es In das heusslin vnnd ein wenig gehackten speck darzue vnnd bach es vber das sieden zwue stund darnach bestreich sie mit dem gelben vom Ay vnd lass wider erwarmen So wirt es recht ists ein Hass so seud In nit spick In nur ist es aber sonst ein wilpret so seud es vor vnd wann [265v] ein lemprat ist so seud In vor In essich vnnd wein Ehe du In einmachst vnnd lass erkalten vnd spiks darnach






Wo10 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°"