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 meat balls in bone broth

Kalbfleisch mit kloeszlein etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 082vRecipe Nr. 51 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.51Shared ingredients: wo9b.51Same ingredients in following recipe: 4 2Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: boiledType: -

Kalbfleisch mit kloeszlein etc. Nim ein kelber keulen zeuch erstlich die hautt abe als dan nim das fleisch schneidts daruon doch nicht alles von knochen nim den Rohr knochen so wol die andern zu hacke sie vff stucken leges in waßer j stunden das ab geschnittene fleisch aber muß nicht ins waßer gelegt werden das solttu klein zu hacken vffs aller kleinste vnd auch ein gutt theil speck darunder schlag eyer darzu wurtz es ab mit saffran Ingber vnd muscatten blumen vnd setz die knochen auch bey laß wol sieden kueles aus [83r] vnd wen die Knochen halb gar sein so Thue die Kloeßlein darzu vnd laß gar kochen wen du wilst anrichten wurtz es ab mitt saffran Ingber vnd gestossen muscatten blumen vnd laß vff kochen so ist es recht etc.

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