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.

Veal pastry

Ein guett gebackenes von Kalpfleisch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 208rRecipe Nr. 288 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.288Shared ingredients: wo8.288Same ingredients in following recipe: 5Same tools in following recipe: 1

Categories:

Main ingredient: meat meatPreparation: pan fried panfriedType: -

Ein guett gebackenes von Kalpfleisch etc. Nim Kelbern fleisch Seudes vndt hackes Klein hacke einen Speck darunder desgleichen Salben Meyeran ein wenig Peterlingk Saltz Pfeffer Ingber vndt thue Auch daran machs dan mitt Eyern Ahn wie die Kloeßlein vndt Thue ein heiß schmaltz in Tortten Pfannen oder tiegell Laß Am Rande herumb lauffen vndt schutte das gehackte darein Laß backen biß es gnunngk hatt Schneit darnach [208v] schnittlein dauon Oder gib es Also ganntz es Ist Recht vndt guett etc.

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