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 puree

Gebruszlein vom kalbe

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 085rRecipe Nr. 56 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: br1.33, h2a.28, w4.31, wo3b.138, wo9b.56Shared ingredients: wo9b.56Same ingredients in following recipe: 2 2Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pureeType: -

Gebruszlein vom kalbe Nim die selbige leg sie in waßer das sich das gebluett daruon aus zeucht vnd laß eine gutte stundt darinnen liegen darnach nim dieselbige wieder heraus geus darauff siedent heiß waßer saltz es scharff vnd laß 2 stunden gar wol sieden als dan nim es hack es nicht zu klein auch nicht zu grob vnd Thus in austern schalen oder in einem silber vnd geuß darauff Rindfleisch brue vnd las es wol miteinander kochen vnd wens gesotten so geuß ein Troepfflein wein oder essig welch es dir gefelt darzu wurtz es ab mit Pfeffer vnd gestossen muscatten blumen nach dem abwurtzen kost es do es nicht feist genug so thue ein wenig braunne butter darein vnd laß ein sieden Iedoch das es ein suplein beheltt

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