CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Partridge in bitter orange sauce, Franconian style

Ein Anndtere Auf die Fraenckische artt rephueenner zu bratten oder Anndere hueenner

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 037rRecipe Nr. 69 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.69Shared ingredients: wo9a.69Same ingredients in following recipe: 1Same tools in following recipe: 2

Categories:

Main ingredient: game poultryPreparation: boiledType: foreign

Ein Anndtere Auf die Fraenckische artt rephueenner zu bratten oder Anndere hueenner Nimb rephueener vnd bratt sie fein mueers vnd schneids sie Auff beeden seitten an der brust entzwey lege sie in ein schuessel das sie nicht kaltt werden vnd Nim Pommerantzen Schneid sie von einander truecke den safft fein herauss in einer schuessel vnd thue darzu zucker zimetrinden vnd pfeffer geueß darzu weiss rosen wasser vnd essig der da [37v] guett ist vnd geueß die Supen auff die gebrattenen hueenner vnd decke sie wider mit einer eren schuessel zu vnd setze sie fein Auf glueente kolen das sie recht durch warm wider werden vnd schier siedent sind So Nimb sie wider ab vnd thue sie darnach in ein Schuessel vnnd streuee zimet rinden vndt zucker daran vnd So mans haben will mag man Kleine Rosinen darzu thun Man soll Auch nicht lang bruee daran machen das es So vil desto Krefftiger wierdt So seindt sie rechtt vnd guett etc.






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