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.

Cabbage, stuffed with meat

Ein Gefuelltts krautt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 084rRecipe Nr. 223 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.223, wo7b.133, wo8.80Shared ingredients: wo7a.223Same ingredients in following recipe: 2 2Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: boiledType: show dish

Ein Gefuelltts krautt Machs Also Nimb schoene herte giebel schneidt ein braittß Plaetl bej dem stengl herab vnnd hol die gebel In wendtig Auß das die gebel darnach gantz bleib Nim dann ein lemerns Kelberns oder ein schweines braett das nit allt ist fleisch das hackh gar Clein Nim ein feisten darunder daz muß [84v] nit zu Clein gehackht seind Schlag Ayer darahn thue weinberl drein vnnd fuells ins krautt vndt thue das Plaetl wider Aufs gebel vnd steckh zweckh darein vberbrenns wol wie sonst ein Krautt seichs denn ab vnnd geueß erst ein schweinen Sup daran vnd seuedts fein ab schau das nit Anbrinn So du es Anrichtest so seuedt ein raumb der geseuert sej vnd schneit die gebel Auf die schuessel so sihet man die fuell in dem krautt Ettlich machenn ein eigerueertts von Ayern mit weinberl fuellens in das krautt

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