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.

Capon, stuffed

Gefulten kapponen

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1023 Source Collection: B3, fol. 123rRecipe Nr. 11 Dating: 1497Origin: place of origin unknownLang: Alemannic

Similar recipes:

Same title: b3.11Shared ingredients: b3.11

Categories:

Main ingredient: -Preparation: -Type: -

Gefulten kapponen Item Den kapponen solt du fydren vnd thuo Inn vf vnd thuo die lungen dar vß vnd daß maeglin vnd furb den magen wol vnd thuo dar In halb vnd gantz wecholterper vnd ain wenig ymber klain geschnitten vnd naey Inn dann zuo vnd hefft daß In den kapponen Vnd nym dann die leber vnd daß hertz vnd die lunggen vnd zerschnidß vnd schnid dar vnder speck klain alß wurfel vnd knobloch vnd zucker vnd wecholterper ymber vnd naegelin vnd ander guot gewurtz Deß guoten Ist nit zuo vil ob du wilt Inn da mit fullen vnd naey Inn dann zuo vnd brayt Inn dann vor mit saltz Dar nach spick Inn mit ainem guotem speck mit ainer guoten spicknadel vsswendig dar nach brat Inn also Also machst du anderm gefugel ouch tuon






B3 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1023"