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 in beef stock with mace

Kalbfleisch mit Rindtfleischbrue vnd Muscatten blumen etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 082vRecipe Nr. 50 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.50Shared ingredients: wo9b.50Same ingredients in following recipe: 5 4Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: boiledType: -

Kalbfleisch mit Rindtfleischbrue vnd Muscatten blumen etc. Nim kalbfleisch von der Brust zu hack es vff stucken leges eine stundt in waßer wasch es aus saltz es vnd setz es bey vnd scheumes vnd wen es wol gesotten so kueles aus als dan wan du es hast aus gekuelet so geuß lautter Rindtfleisch brue darauff vff das es fein krefftig wirdt wen es gesotten Reibe semmeln darein das es ein dickes bruelein wird wurtz es ab mit gantzen muscatten blumen Ingber vnd saffran vnd laß es vff sieden so ist es recht etc.






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