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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Game haunch, larded and roasted

Hirschen Wildes oder Andere Keulenn guett zuebraten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 042vRecipe Nr. 53 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.53Shared ingredients: wo8.53Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: gamePreparation: roastType: -

Hirschen Wildes oder Andere Keulenn guett zuebraten etc. Nim ihn erstlich die zehe haudt Abe vndt beschneidt die Keulen Rechtt darnach schneidt feine dinne [43r] vndt lange schnitzen Speck vnt Spicke sie Allenthalben fein zierlich damidt vndt brate sie langsam vndt wohl begeus sie Erstlichen ofte mitt einer Rindtfleisch Suppen vndt besprenge sie wieder mitt Saltz damidt sie Auß wendig nicht verdorrett Sondern von Inwendig wohl Außbrate vndt murbe wirdt darnach begeuss sie mitt einer braunen butter So wirdt sie Recht vndt guett

*Apple raisin sauce, brown* (Subrecipe Nr. 1) [cooking recipe] Mache darnach ein guett Bruhlein [43v] darunnder Nim etzliche Epfell schneid sie gar Klein nach der lenge Roeste sie in einer heißen butter darnach geus einen Suessen oder Andern wein darzu Auch ein wenigk gerieben Brodt vndt Rosinlein wurtze es mitt Ingber ziemett Pfeffer vndt Saffran Solches Alles in einer Pfannen oder tiegell wohl gesotten So wirdt des Soedtlein guett hatt mann Aber Keinen Suessen wein der machet des Soedtlein Sonderlich fein Braun So thue ein wenigk [44r] zucker honigk oder Syrop darahn So wirts Auch Rechtt vnndt Guett etc.






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