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 pie

Kaelbern Pastetten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 056vRecipe Nr. 147 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo10c.34, wo10c.42, wo7a.147Shared ingredients: wo7a.147Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pieType: -

Kaelbern Pastetten Wenn die Pastetten gemacht ist von weitzen mehl so nimb das tiech breth vom hindern Pieg vberbrens [57r] thue die haut daruon hacks gar Clein vnnd Nimb halb Souuil feiste alls des fleisch ist vnndter ein annder Clein gehackhtt Salltz vnndt gewuertzs ein wenig mit Saffran ein wenig mit essig besprenngt ob du willtt geueß ein wenig fleischbruee darann ein wenig weinbeer du magst Auch Ayerdotter die besteckht seind darein nemen Wenns Allso gefuelltt Laß ein halbe stund bachen

*Mutton pie* (Subrecipe Nr. 1) [cooking recipe] Khastraunn Von Khastraunen fleisch machs Auch Allso nimb zwifel darzu laß ein wenig lennger bachen

Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"