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 sausage

Wuerst von Khelbern fleisch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 061rRecipe Nr. 159 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.159Shared ingredients: wo7a.159Same ingredients in following recipe: 6Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: sausageType: -

Wuerst von Khelbern fleisch So Nim ein Pretigs von einem diechbratten Kalbfleisch solsts braten vnd nit sieden am erst dj wuerst das hackh gar Clein wie zu knoetlein schon ein feiste von einem khalb hackh darzu vnd hackh muschcatbluee Auch darundter pfefferlein salltz Nim dan des kalbsnetzs so gehets Außeinandter [61v] Nim dan das gehackt braett vnd legs fein lanng Auf das netz Aber schneits ab das fein Sinnwel wehr Wie ein wurst windts vmb vnd vmb mit einem faden vnd beuegs wie ein wurst Ists ein groß netzs so magstu drej wuerst drein machen Nimbs dan in ein pfann vnd must Air vnd Milchraum in das gehackht fleisch nehmen vnd in das netz thun wie oben stehet Vberbrens nit zu lanng darnach brats ein weil wenn das netz sich selbs beuggt So es Nun braten ist So leg den faden ab gibs Auf rueeben schneits zu scheuebling legs vmb vnd vmb Auf ein schuessel aussen vmbher etc.






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