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 in lemon sauce

Kalbfleisch mit Lemonien

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 082rRecipe Nr. 49 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.49Shared ingredients: wo9b.49Same ingredients in following recipe: 8 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: boiledType: -

Kalbfleisch mit Lemonien Nim kalb fleisch von der brust zu hacks vff stucklein wie man Pflegt legets in kalt waßer laß ein gutte stundt darinnen liegen wesches sauber aus saltz es vnd setz es bey scheumes sauber vnd wen es wol gesotten hatt so kuhle es aus als dan geuß die brue halb wieder darauff vnd halb Rindt fleisch brue auch darzu nim vnd setz es wieder bey vnd laß wol sieden nim lemonien vnd Rindfleisch fett hack es klein vnd thus auch darzu Reib auch ein wenig semmeln darein das es ein dickes bruelein krigt vnd wen du es schier wilst anrichten j virttel stundt zuuor so nim lemonien schneidt sie fein scheublicht thue sie auch darzu wurtz es ab mit Ingber vnd saffran laß es wieder vff sieden als dan ists gutt etc.






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