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, pressed, with sauce

ein gute presss von ainem kalb

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 025vRecipe Nr. 28 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: wo3b.28Shared ingredients: wo3b.28Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: -Type: -

Wiltu machen ein gute presss von ainem kalb So pruee das kalb samb ein saw vnd zeuch im dy haut ab vnd schlach es denn zw stuecken vnd sewd sy schon vnd lassz dy haut auch wol syeden darvnder vnd wen es gesoten ist so hack das fleisch klain vnd pfeffer stupp genug darein vnd thwe es in einen kessel vnd heb es vbern hert vnd geusz ein winzigk [26r] prue daran vnd nym ein tuch vnd leg ein tail der hawt darauff vnd thue dann das hack dar auff vnd streich dann dy haut vmb vnd vmb daran vnd schlach dann das tuch wol dar vmb vnd leg denn ein pret darauff vnd swaer stain darauff vnd mach ein gute prue von packnen semln vnd von honick vnd von gutem wein das heb dann vbers ferwr mit ein ander vnd lassz es sieden vnd streich es dann durch ein tuch vnd mach es ab mit gutem stupp vnd lassz dann dy pruee kalt werden vnd sneyd dann dy pressz dar ein Also magstu sy auch machen von kalbs kopfen dy sein gar gut darczu wen man wild swein koepf hat so waisz man wol wy man dy machen schol

Wo3 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°"