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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Rolls, stuffed with poultry and raisins, batter fried

Gefuelltte Semmel von Cleinen speiß foegelein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 020vRecipe Nr. 41 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.41Shared ingredients: wo9a.41Same ingredients in following recipe: 3 3Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: deep friedType: -

Gefuelltte Semmel von Cleinen speiß foegelein Solldtu Also machen Ittem So Nimb Semel hoehle sie Aus das sie schonn holl sein Nim die voegel vndt siedts Im wasser vnd saltz roeschte die foegel Im schmalz vnd wenns geroest sein So Nimb die foegel vnd Rosinlein vnd weinbeerlein Abgezogen Mandtel fuell es in die Auß gescheltten Semmel deckh das pletter der Semmel wider [21r] darauf das also fein gantz sein Nimb ein mehl vnd Ayer mach ein taig daran wie man streueblein bachen will Rueer eines zum Andern So Nimb die Semmel in ein Schuessel geueß das streuebel taiglein darrueber das die Semel Allenthalben mit taig geuest werdten Setz ein schmaltz vber laß heiß werden Nimb die Semel Auß dem taig legs in heiß schmaltz laß pachen biß das sie fein liecht braun werden Allso sein sie gerechtt

*Sauce, for stuffed rolls* (Subrecipe Nr. 1) [cooking recipe] ein prueelein mach darueber Nimb zucker wein vnd gewuertz vnd putter laß sieden thue das bletlein der Semel herab geueß daz prueelein darein leg das plettlein wider darauff Allso seind sie gerechtt vnd guett etc.






Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"