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.

Pie with stuffed veal escalopes

Kalbs wueerstlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 045vRecipe Nr. 86 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.86Shared ingredients: wo9a.86Same ingredients in following recipe: 3 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pieType: -

Kalbs wueerstlein Nimb ein Breidl von einem hindtern Kalbsschlegel vnd schneitt duene blettlein herab 4 fingerbreidt ein finger oder lang darnach hacks vff beeden seitten mit einem messer doch nit gar durch Nimb darnach ein frischen Speckh saltz Mayeron vnd Salbey vnd ettliche guette Kreuetter hacks sambt dem Speckh vndtereinandter Ingwer pfeffer zimet vnd Negelein daran Ein wenig Supen bruee Rueehr es alles vndtereinandter vnnd bestreich das obgeschribenne Kalbs brattens damitt vnnd wickels darnach vbereinandter wie ein wurst darnach lege es in ein pastetten Nimb Auch ein wenig kalb fleisch vnnd lass ein wahl drueber [46r] gehen denn hacks Clein vnd thue es Auch in die pastetten Auff die wuerst gieß darnach ein zimlich fleischbruee daran vnd laß pachen






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