CoReMA

Helmut W. Klug; Christian Steiner; Astrid Böhm; Julia Eibinger

doi:hdl.handle.net/11471/562.10

Cooking Recipes of the Middle Ages

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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

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Parsley, pickled

Pettersill Krautt

Ingredients:

fleisch (meat)
schepen schullttern (mutton shoulder)
Pettersill Krautt (parsley)
limmern Piegel (saddle of lamb)
zuckers (unrefined cane sugar)
essig (vinegar)

Tools:

No tools mentioned

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 216rRecipe Nr. 237 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.249, wo7b.237Shared ingredients: wo7b.237Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: sauceType: -

Pettersill Krautt (parsley) Stoß auch gahr wol geueß ein essig (vinegar) daran laß lang stehen truecks Auß zuckers (unrefined cane sugar) gibs vbers fleisch (meat) oder zu pratens (roast) mann gibts vber schepen schullttern (mutton shoulder) oder limmern Piegel (saddle of lamb) Khalltt

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