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, boiled

Aber Ein guett Essenn von einer Leber zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 060rRecipe Nr. 75 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.75Shared ingredients: wo8.75Same ingredients in following recipe: 7Same tools in following recipe: 2

Categories:

Main ingredient: offalPreparation: boiledType: -

Aber Ein guett Essenn von einer Leber zumachenn etc. Nim eine Kalbes leber laß sie Erstlich Aufsieden darnach hacke sie beneben einem Stucklein Speck gar Klein schlage Sechs oder 7 Eyer daran Saltze es vndt thue ein guett theill Ingber Pfeffer Saffrann vndt eine geriebene musscaten nuss darein menge Alles wohl durcheinander Nim darnach ein Rein kalbes Netzlein hefte es mitt hultzern Spilerlein oder sonsten zuesammen wie ein Secklein thue die zugerichte lebern darin vndt binde [60v] es zue das nichts herauß Rinne thue sie in eine Pfanne oder tiegell geus eine gute feiste Rindtfleisch Suppen daran Setze es vber Kohlen decke es oben mitt einem blech oder deckell zue schutte Auch Koehlen daruber geuß ein glaß wein Essigk An die Suppen vndt thue ein wenigk Ingber Pfeffer vndt thue Saffran daran Las Also wohl ein Sieden So wirts Recht vnndt Guett etc.






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