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.

Hollow roast, veal

Ain holbrattenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 064rRecipe Nr. 165 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: k1.75, so1.49, db1.20, wo7a.165Shared ingredients: wo7a.165Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: roastType: -

Ain holbrattenn Hackhs kalbfleisch Also hackh das Braeth gar Clein thues in ein Moerscher Schlag Ayer dotter drain ein wenig schoen mehl gwuertz in dem Moerser ab mit Salltz Stoß vnndereinanndter behalltt es dess weiß vnd klopfs Auf halb vnd mach ein braidten spiess den bickh Auch Nim das fleisch Auß dem Moerser bstreich den spieß mit dem Ayer Clar Netz die hend darein schlag das fleisch wol vmb vnd vmb vmb denn Spiess gar vol lanng in einer dickh oben drueckh wol mit nasser hannd Als lang der brathen ist leg ihn zum feueer dess ersten [64v] Clein Kholn vnd Sittlich wennd ihn zum feueer darnach Ihe lennger Roesch kholn begeueß in mitt Allttem Speckh zerlassen oder milch schmaltz du magst auch in das gehackht brath Speckh oder Schmalltz nehmen So seuehe es hin wider brats schon an vnndterlaß schneit lannge schnitl schneit Inngber stuepp darein stich darein mit einem hoeltzel nimb fleisch bruee die gilb schoen thue schmaltz daran vnnd hitzs das in einer pfann begeueß denn brathen damit so bleibtt ehr linndt

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