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

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Tripe, stewed the Austrian style

Kuttelfleckh Auff die oesterreichische Manier zu kochen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 291vRecipe Nr. 19 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1c.19Shared ingredients: wo1c.19Same ingredients in following recipe: 1 7Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: boiledType: foreign

Kuttelfleckh Auff die oesterreichische Manier zu kochen Soll man nemen ain vaiste von Castraun oder wo man die nit gehaben mag von ochsen nieren ainer welschen nuss gross vnnd souil petter zimel yetweders klain gehagkht vnnd vnnder ain ander zu ainer kugel gemischt so dan die fleckh zuuor woll gesotten sein soll man die auslegen vnnd klain oder gros schneyden also dan sauber waschen vnnd wider in ain hafen thuen vnnd die kugel vngefarlich in die mittn Darunder legen doch also gannz da am syeden [292r] zerlast sy sich selbs volgendts ein guete flaysch hennen oder Capponnen prue daran giessen vnnd die also allain mit pfeffer Imber vnnd saffran souil von netten abgewurzen vnnd also auff syeden lassen aber der pfeffer soll alweg den Iber vber treffen wollte man dan ain wenig zwiffel klain gehackht in Ainem schmelzle oder ainer flaysch vayste die noch poesser wer daran schwayssen daz mag man thuen oder vnnder lassen






Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"