CoReMA

Cooking Recipes of the Middle Ages

HELP

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 roast

Ain guets gepratens von ainem kalb

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 072vRecipe Nr. 9 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.9, gr1.224#sub10, w1.9Shared ingredients: b4.9, gr1.224

Categories:

Main ingredient: meatPreparation: roastType: -

Ain guets gepratens von ainem kalb NYm das gepraett von dem chalb vnd hakch das klain vnd nym den swayzz daran das du es nicht zuswarcz machest Wann daz nue gehakcht ist so nym ein rokchein prott vnd reyb das chlain Vnd xxiiij ayr slach daran vnd das geriben prott das tuee auch daran Vnd hakch es durch einander vnd nym guet gewuercz vnd machs rain ab mit negelein vnd das gepreatt nym halbs vnd ein wenig mer . das machtu pratten von machen vnd nym ein wenigen chessel vnd gewzz ein wenig pruee dar an vnd secz auff die prenntt auff das fewr Vnd nym die pratten vnd leg sy dar In lazz sy dar In sieden nahent vncz an die stat Wann sy woll gerecht sind der mach also vil als es auff ain gut essen sey Vnd wann sy wol gerecht sein So nym sy her aus vnd lass sy werden kalt vnd nym ain rain spekch den sneid chlain [73r] vnd lankch vnd spikch sew rain vnd gancze negel stich darauff So nym ain gutten suessen wein vnd mach ain guet suppel darczu