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 roast

Ein guecz gepratens

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 001vRecipe Nr. 9 Dating: part I (cooking recipe collection): mid-15th c., part III: mid-14th c.Origin: possibly Augustinian canon monastery St. Dorothea ViennaLang: Bavarian

Similar recipes:

Same title: b4.9, gr1.224#sub10, w1.9Shared ingredients: b4.9, bs1.191, bs1.191#sub9, gr1.224, w1.9Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: -

Ein guecz gepratens [2r] NVm das gepret von dem kalb vnd hakch das klain vnd nym den swais daran das du es nicht zu swarcz machest wann das nu gehacht sey so nym ein roken prat vnd reib das klain vnd xxiiij ayr slach dar an vnd das geribem prat tue auch daran vnd hakch es durich einander vnd nym guet gwurcz vnd machs rain ab mit neglein vnd das gepret nym halbs vnd ein wenig mer da magstu praten von machen vnd nym ein wenigen chessel vnd geus ein wenig prue daran vnd secz auf die prennt auf das feur vnd nym die praten vnd leg sie darin lass sew darinn sieden nahent vncz an die stat wann sie wol gerecht sind der mach also vil als es auf ain guet essen sey vnd wann sie wol gerecht seinn so nym sye heraus vnd lasz sewu werden chalt vnd nym ainn rain spekch den sneid klain vnd lankch vnd spikch sew rain vnd gancze negel stich darauf so nym ein gueten suessen wein vnd mach ein guet suppel darczue






W1 - "Wien, Österr. Nationalbibl., Cod. 2897"