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.

Chicken, boiled with bacon and lemon

Geklopffte Huener mit zittronen vnd speck etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 068rRecipe Nr. 1 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.1Shared ingredients: wo9b.1Same ingredients in following recipe: 1 1Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: boiledType: -

Geklopffte Huener mit zittronen vnd speck etc. Erstlich nim die huener zu schlage vnd zu klopffe sie die bein vnd flugell mit dem leibe doch das das hunn bey sammen bleibet das nim vnd speil es vnd zeumes wie ein ander hun vnd geuß siedent heiß waßer daruber laß eine virttel stundt stehen thus in den topff setz es bey vnd laß wol sieden so es gesotten kuhl es aus nim 4 stuck speck einer handt breitt schneid es vffs aller dunneste als man kahn vnd thus darzu laß wieder sieden nim salbey hacke die klein des gleichen zittronen schele die schalen daruon vnd schneidt sie scheublicht thus daran vnd wurtz es ab mit Ingber vnd laß wol mitt einander vff sieden als dan ist es recht Thue ein klein wenig semmeln darein vnd darmit sieden lassen das es ein dickes siplein bekommet etc.






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