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.

Game pie

Khalltt Wildt prett Pastetten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 057rRecipe Nr. 148 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: gr1.190, wo10c.25, wo7a.144, wo7a.148, wo7a.157, wo7b.36Shared ingredients: wo7a.148Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: gamePreparation: pieType: -

Khalltt Wildt prett Pastetten Nimb das wiltbredt Wenn es verfeimbt ist nach der lenng gespickht das der Speck erlich hinein ins wildprett Komb Salltz vnd gwuertz zwier so vil alls mit pfeffer alls denn Nimb Imber temperiers durchein annder vnd wolgewuertzt also drucken in taig gelegt der taig muß Auch von einem Rueckhen mehl sein darf nit Aufdent [57v] sein Sonndern du must nehmen ein ruecken Außgezogen mehl mit einem heissen wasser Abgeknetten starckh gearbeit dann so Nimb dess taigs treib in glad Auss in die weid Leg das vorgeschriben wildbrett drein vnd stuertz das blatt darueber gleich wie man eim Krapffen thuett laß Alßo bachen zwo stund es ist auch guett wer gern wil der Nem feist fleisch vnd Spicks Allso etc.

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