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.

Mutton haunch, roasted

Eine Schoepß Keueln guett zuebraten das sie baldt vnndt Schnell murbe wirdt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 040vRecipe Nr. 50 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.50Shared ingredients: wo8.50Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: -

Eine Schoepß Keueln guett zuebraten das sie baldt vnndt Schnell murbe wirdt etc. Klopffe erstlich die schops Keuln wohl wasche sie stecke sie An einen Spieß besprenge sie mitt Saltz vnndt brate sie wen sie nun halb murbe ist So mache eine Butter wohl heiss vndt braun schneide lange schnitten darein oder stich sie mitt einem Messer vndt begeus sie mitt der warmen Butter ofte So mann will So Spicke sie mitt Salben oder lorber blettern oder besprenge sie mitt Karbey oder Aber trucke den Safft [41r] vonn Sauren Pomrantzen geus ein glesslein wein darzu thue Ingber geriebene mußcaten ein wenigk Pfeffer vndt ein lofflein vonn dem Braten feisten darzue begeus die schoeps Keuhlen damit so wirdt sie Rechtt vnndt guett man Kan auch dis vberbliebene Bruhele darunder giessen wan es Angerichtet ist etc.

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