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.

Veal escalope, braised

Kelbern Fleisch ein zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 062vRecipe Nr. 162 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.162Shared ingredients: wo7a.162Same ingredients in following recipe: 3Same tools in following recipe: 2

Categories:

Main ingredient: meatPreparation: boiledType: -

Kelbern Fleisch ein zumachen So Nim Auch das dickh bretlein von eim kalb oder von eim Iungen schaf vnd schneit duenne blettlein mit einem messer herab eines fingers lanng zwej breth vnd zerschlags mit dem messer ruckh Nim dann ein zimlich schmalltzs in die pfann laß heiß werden schuett das backht fleisch darein laß lanng Ihm schmaltz Roesten So es ein guete Weil geroest hatt so geueß ein drunckh essig darahn vnd ein fleisch Sueplin ist die fleisch Supen gesalltzen So thue ein Weng darein in die pfann salltz es wirdt sonst gar leicht [63r] versalltzen ehe du daran geuest So Nimb wol ein Negel stupp So wierdts schwartzs laß Allso lanng Sieden biß lind wierdt es gewindt ein feines dickhs Suepplein gib es Also Auf einer platten fuer ist guett

Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"