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

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Veal escalope, stuffed, roasted on a spit

Klapfleisch an einen Spiesslein baldt guett zuebratenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 034vRecipe Nr. 42 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.42, wo8.79Shared ingredients: wo8.42Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: roastType: -

Klapfleisch an einen Spiesslein baldt guett zuebratenn etc. Schneide feine breite vndt dinne schnitzlen [35r] Auss einer kalbes keuhlen vnndt schlage sie mitt einem Messer Rucken wohl nim dann Rosemarien meyeran Selbey ein guet theill Petersilligen grunes oder was man vor guete Kreutter haben will vndt bekommen Kan zwey hartt gesottene Eyer oder Ein wenigk marcks oder feistes von einem Rinde oder Schoeps hacke es gar Klein vndereinander menge Ingber Pfeffer vndt Saltz darunder vndt thue das gehackte Auff die schnitzen wickele sie dan vbereinander So offte man Kan Stecke [35v] sie An einen Spieß begeus sie ofte mitt einer Butter so warm ist vndt besprenge es mit Ingber vnt Saltz vndt lass Also braten mache darnach ein Pfeffer Bruhlein darunder vndt gib sie nur schlecht ohne Bruhe so sindt sie rechtt vndt guett etc.






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