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 or mutton escalopes, roasted

Baldt Ein gebratens Von KalbFleisch oder Schoepssen Fleisch zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 042rRecipe Nr. 52 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.52Shared ingredients: wo8.52Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: -

Baldt Ein gebratens Von KalbFleisch oder Schoepssen Fleisch zuemachenn etc. Schneide feine dinne vndt breitte schnittlein Aus dem dicken ort von Schoepssen fleisch oder Kalp fleisch schlage oder Bucke es mitt einem messer Rucken oder bletzen darnach menge Ingber Pfeffer vndt Salz vnderreinander vndt bestreuhe die schnitzen Auf beyden seiten wohl damit lege sie Auf einen Rost vnndt brate sie vber gluenden Kohlen begeus sie etzliche mahl mitt [42v] mitt einer warmen Butter vndt wendt sie vmb

*Pepper sauce, for mutton or veal escalopes* (Subrecipe Nr. 1) [cooking recipe] oder mache ein Pfeffer bruhelein Nim eine feiste Rindtfleisch Suppen Ingber vndt Pfeffer laß wohl heiß werden begeus das gebratene damitt vnd richte sie dann daruber Ahn So ist es Auch Rechtt vndt Guett etc.






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