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.

Veal escalope, stuffed, roasted on a spit

Wellische Bretlein von Kalpfleisch Wiltprett oder Andern Fleisch Baltt guett zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 063vRecipe Nr. 79 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.42, wo8.79Shared ingredients: wo8.79Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: foreign

Wellische Bretlein von Kalpfleisch Wiltprett oder Andern Fleisch Baltt guett zuemachen etc. [64r] Nehmett Kalpfleisch Aus dem dicken von Einem hinder viertell oder von wiltpret oder Aber von Andern fleisch schneide dinne breite schnitzen dauon Nim darnach feistes vonn einem Nierstollen von einem Rinde oder von Schopssen hacke es Klein vndt thue es Auf die breiten schnitzen darnach hacke einen Meyeran oder Salbey Menge Ingber Pfeffer vndt Saltz daran bestreuhe die schnitten Auch damitt wickle es vbereinander So offte mann Kan schlage ein Netzlein darumb oder nicht Stecke sie An einen Spieß [64v] vndt brats fein behend betreifs offte mitt heißer Butter So werden sie Rechtt vndt Guett etc.






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