CoReMA

Cooking Recipes of the Middle Ages

HELP

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. 179rRecipe Nr. 133 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.223, wo7b.133Same ingredients in following recipe: 2 1Same tools in following recipe: 1

Categories:

Main ingredient: vegetablesPreparation: boiledType: show dish

Ein gefuelltts Krautt Machs Also Nimb schone harte gebel schneits ein breitts Plattel bej dem Stenngel herab vnd hoelr die goebel Inwendtig Auss daz die gebel darnach gantz bleib Nim dan ein lemern oder Kelbern oder schweines braeth daz nit Alltt ist fleisch das hackh gar Clein Nim ein feists darunder daz muß mit zuckhlein gehackht sein schlag Ayer dran thue weinbeerlein darein vnd fuels Ins Kraud vnd thue Plettlein wider Aufs gebel vnd steckh zweckh darein vberprens wol wie sonst ein Krautt seichs den ab vnd geueß erst ein Schweine Suppen daran vnd seuedts fein ab schau das nit Anprine So du es Anrichst So seued ein raumb der geseueret sej vnd schneit die gebel Auf die schuesl so sihet man die fuell Inn dem Krautt etlich machen ein eingerueerts von Ayern mit weinbeerlein Fuellens ins Krautt etc.






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