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.

Ox escalope, braised

Presolln zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 063rRecipe Nr. 163 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.163Shared ingredients: wo7a.163Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: boiledType: -

Presolln zu machen So laß dir von einem ochssen ein stueckh abher schlagen vom hindern Pueg das mann glatt schneit einer Spannen lanng messerruckhen dickh vnt wenn mans essen will so baiß denn selbign tag vor ein in ein wenig Salltz thue ein Coriander Anis fein drauf So mans essen will so leg in Auf ein Rost laß vberbratten das Braun wierd dann so thues in ein pfann geueß die heiß bruee daran Auch Souuil fleischbruee laß so lang sieden das nur ein wenig ein Sueplein darahn sey Stueps auch gibs Allso Auf einem blatt

*Pork escalope, roasted* (Subrecipe Nr. 1) [cooking recipe] ab einem [63v] schweinen fleisch schneit Auch etzlich magere stueckel Saltz ein legs Auf ein Rost Stueps mit einem Schmalltzs gibs Allso darzu ein Kraut oder Sonst






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