CoReMA

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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Pork aspic

Eine Spanfoerckell oder Schweines Gallartt zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 133vRecipe Nr. 158 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.158Shared ingredients: wo8.158Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: aspicType: show dish

Eine Spanfoerckell oder Schweines Gallartt zumachenn etc. Wann das Spanfoerckell gebranndt vnndt Rein gemachtt ist So schneide ihn den Kopff gantz abe das die fordern Fuese vndt halß beysammen bleibett das Ander mache zu Stucken will man sie Aber von schweinen fleisch machen So nimb die Klauen vnndt die ohren darzu Seudt es Erstlich eine stunde in wasser dan thue die Suppen dauon Kuhle es Auß vndt mache es rein darnach So geus einen [134r] wein Essigk vndt ein wenigk lauter bruhe die nicht feist ist daran das es gnungk sey wurtze es Abe mitt Ingber Pfeffer ziemett Saffran gantzen mußcaten blumen vnndt zucker vndt lass vollendt sieden den geus die bruhe dauon Laß sie sich eine weile leuttern vnt Setzen Nim mitt einem loeffell oben das feiste dauon laß sie sich eine weile leuttern vnndt setzen in deß lege das Spanfoerckell oder fleisch fein Ordentlich in die schussell vndt setze das gantze das gantze [134v] heupt vom Spanfoerckell in die mitten darein Lege dann geschelte Mandeln vndt grosse Rosinen Auf das fleisch geus die geleutterte daruber vnt Laß Also gestehenn etc.






Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"