CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Mutton haunch, roast and puree

Ein gebrattene gehackte schoepsz keule etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 081rRecipe Nr. 47 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.47Shared ingredients: wo9b.47Same ingredients in following recipe: 4 1Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: roastType: -

Ein gebrattene gehackte schoepsz keule etc. Nim die schoepß keule wen sie gebratten ist schneidt das braune als j handbreit [81v] herunder feine stucklein so nicht zu dunne auch nicht zu dicke wen du das alles abgeschnitten so nim das weise von den schoepsen keulen hack es vffs aller kleinste du kanst Thus in ein Topff geuß darauff Rindt fleisch brue vnd essig vnd laß wol miteinander sieden das es wirdt wie ein breylein nicht zu dunn auch nicht zu dicke wurtz es ab mit muscatten blumen Pfeffer vnd wen du es wilt anrichten so geus ein gutt leffeluol rosen waßer darzu laß aber nicht auff sieden es verleuertt den geruch das ab geschnittene braune fleisch leg es auff einen Rost laß es mit butter betrieffen das gemach warm wirdt vnd wen du Ienes hast angericht so lege diß daruber hero etc.






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