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.

Beef, marinated in vinegar, roasted

Ein guett gebratens vonn Einem Rinde oder ochßen zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 035vRecipe Nr. 43 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.43Shared ingredients: wo8.43Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: sour

Ein guett gebratens vonn Einem Rinde oder ochßen zuemachenn etc. Nehmett den lendbraten oder vier Rieben oder Aber Aus der Keuhlen wasche es erstlich rein Auß einem wasser vndt laß wohl Abseigen [36r] darnach reibe ihn wohl mitt Saltz vndt lege ihn dan in einen gutten Sauren Essigk Setze ihn An einen kuhlen ortt vnd lass ihn 7 oder 8 tage darinne Liegen wende ihn Aber Alle tage ein mahl vmb darnach Stecke ihn An einen Spiess betreif ihn offte mitt warmer Butter vnd Brate ihn langsamb So wirdt er murbe vndt guett besser Als ein wiltbraten man Kan ihn Auch wohl ein wenigk Spicken Als einen wiltbraten So mann will etc.






Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"