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.

Calf's liver roast

Ein guett Essen von einer lebern zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 059rRecipe Nr. 74 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: h2a.32, h2b.16, a1b.8, bs2.17, db1.28, wo3b.175, wo7b.38, wo8.74Shared ingredients: wo8.74Same ingredients in following recipe: 7Same tools in following recipe: 2

Categories:

Main ingredient: offal offalPreparation: pan fried panfriedType: -

Ein guett Essen von einer lebern zumachenn etc. Nehmett die lebern Also Rohe von einem Kalbe hacket sie Klein vndt hackett ein guett theil Speck oder von einem Rindesfeisten darunder [59v] thue hernach ein wenigk geriebene Semmeln Ingber Pfeffer vndt Saffran darein Auch ein wenigk geschnittene grune Kreutterlein was man will schlage 2 oder 3 Eyer daran Ruhre es Alles durcheinander Nim darnach ein Rein Kalbes Netzlein vnndt fulle das gehackte darein vermache es Allenthalben wohl das nichts herauß Kume mache darnach ein schmaltz in einer Pfannen oder tiegell wohl heiß lege die gefullte lebern darein vndt laß backen biß es Allenthalben fein braun wirdt So ist es Recht vndt Guett etc.






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