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 escalopes, stuffed and roasted on a spit

Geklopffet kalbfleisch mit speck abgebratten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 083vRecipe Nr. 53 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.53Shared ingredients: wo9b.53Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: -

Geklopffet kalbfleisch mit speck abgebratten Nim die kelber keulen schneid die hautt oben herab vnd schneide als dan schnittlein gar dunne zweyer gutter finger breitt vnd als eine spanne lang klopff es mit dem Messer Rucken das es fein bey einander bleibt nim speck vnd hacke den klein mit Meyeran oder salbey welches du am liebsten haben wilst vnd schmirs auff dasselbige fleisch Pfeffers ein wenig wickels in einander ein Iedes stucklein sonderlichen stecks an spießlein vnd speck dar zwischen wie man voegel brett laß gemach miteinander bratten vnd begeuß es fein mit brauner butter wen du es wiltt anrichten so nim essig Pfeffer vnd ein wenig braune butter laß es sieden das es ein dickes soettlein wirdt vnd wen du es wilt anrichten so geuß die brue in die schussell vnd lege das gebrattene fleisch darauff etc.






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