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.

Chicken roasted, on toast, with cheese

Gebrattene Huener mit Parmasan keß

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 072rRecipe Nr. 19 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.19Shared ingredients: wo9b.19Same ingredients in following recipe: 2 2Same tools in following recipe: 1 1

Categories:

Main ingredient: poultry poultryPreparation: pan fried panfriedType: -

Gebrattene Huener mit Parmasan keß Wen die huener gebratten sein so nim vnd zuleg sie in ein silberne schußel nim semmeln Roest die selbigen auff einen Roste schnitt weis nim Parmasan keß Reib in auff einem Reibeyssen ein eben theil nim darnach die huner leg sie in braunne butter laß sie wol bratten nim sie wieder heraus nim die geroesten semmeln leget sie vnden in die schussel vndt [72v] bestrewe sie mit Parmasan keß ein eben theil lege die hunner oben darauff so fein herumb strewe wieder keß daruber vnd von der braunen butter darinnen die huner gebratten sindt worden heuber gegossen ein bar leffeluoll damit die semmeln wol getroffen werde als dan deck es zu mit einer dartten decke vnd thue vnden vnd oben kohlen dahin laß es gemach sieden vnd gieb achtung darauff den es oben leicht anbrennet wen du sie wilt zu Tisch geben so bespreng mit den gerieben keß etc.






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