CoReMA

Cooking Recipes of the Middle Ages

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  • 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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Hollow roast, veal

ein holbrattenn mach von kalbfleisch

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 008vRecipe Nr. 49 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.75, so1.49, db1.20, wo7a.165Shared ingredients: k1.75, so1.49, wo7a.165Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: -

§ xvij Item ein holbrattenn mach von kalbfleisch alsoe hack das klein vnd oech gar wol tuo es in ein mursing schlach eier darin yttel guot duter vnd enwenig fin melb wurtz es in dem muersing mit schonem saltz ab vnd stos es aber vnder einandrenn Behalt das wiß vnd klopff es uff halb denn mach ein breitlichen gues spis denn bick roew vnd nim das fleisch vs dem muersing bestrich denn spis mit dem aiyer klar vnd netz die hend darinen vnd kleibe das fleisch vmb vnd vmb denn spis gar wol lenglocht in einer dick vnd gar ebenn vnd truck es wol zuo mit nasen hendenn als lang daer bratt ist Leg in zuom fuer des erstenn klein kolln vnd hotz darzuo wende in von dem fuer vnd dar ye lenger ye roescher Beguos es mit aeinem spaecklin oder mit milch schmaltz du magst auch denn spaeck schmeltzen oder gehackt dar in tuon oder milch schmaltz so fuecht es har wider vnd bereits vil schon oder an vnder lasß wende es vmb vnd feier sin nicht so wirt es roesch schnid lange schnitz dar in see ingwer stampff darin stich mit einem holtz dar in nim ein fleisch brue die gilb gar schon tuo schmaltz daran vnd schweitz es einer pfanen begues den braten mit so belipt der linde




So1 - "Solothurn, Zentralbibliothek, Cod. S 490"