CoReMA

Cooking Recipes of the Middle Ages

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  • 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
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  • 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

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Chicken, whole in a pinch bottle

Von ainem gannczen huon ganncz vnd gar In ainem Anngster

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 088vRecipe Nr. 230 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.230, a1b.16, wo1a.82Shared ingredients: bs1.230, wo3b.9Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: complexType: show dish

Von ainem gannczen huon ganncz vnd gar In ainem Anngster Item wie man ein huen ganncz In ainem anngster machen sol Nym vnd pruee das huen vnd verpruee das nicht vnd das Im die haut dennocht ganncz sey So nym vnd zeuch Im die haut ab vnd plasz In die haut vnd wo sy ze prochen sej vnd ein loch habe So naee das wider zue vnd nym das fleisch vnd seud es vnd wann es genuog gesoten sej So hack es klain vnd saluan vnd petersill vnndereinannder So nym ain stumpffs holcz vnd stoess die haut In das glas oder In den anngster vnd plas die haut auf In dem glas vnd thue [89r] die fuelle In das glas darein vnd wann du die haut gar darein pringest So behalt den halls heraussen vnd verpint den wol vnd steck In ueber das glas das kain dampff darein muege oder wasser vnd wenn du die haut von erst ab zeuechest piss an die fuesz So schneids Im ain wenig abe vnd wann du das alles gethan hast So thue als vor geschriben stet vnd secz es zue In ainem hafen das daz wasser ueber das huen gee ains zwerchen vingers dick ueber das glas vnd lass sieden So sterckt es sich das man es sicht In dem glas als ein ganncz huen vnd gib es hin dann zue essen .

Bs1 - "Basel, UB Basel, AN V 12"