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, pigeon or bird pie

Hener Dauben oder Vogel in ain pastet zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 266vRecipe Nr. 27 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.27Shared ingredients: wo10c.27Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: pieType: -

Hener Dauben oder Vogel in ain pastet zumachen Nimb honer dauben oder sonst vogel vnnd zerschneid sie nit wie den kapponen aber die fueß vnd flugel must du in erknisten man mag drey oder vier hoener dauben oder vogel In ain pastet machen was ains will man thuet Im sonnst gleich mit dem gewurtz speckh vnnd zumachen wie vorsteet dise pastet muss man 3/4 stund Im Ofen bachen lassen magst auch wol ain suppen daran machen nimb ain Ay vnd ein Agrest darein vnd klopffs wol durcheinander hast du kein Agrest so nimb ain sauren wein vnd geus oben hinein vnd lass In ain weil dar Inn sieden darnach [267r] ist er gerecht Nimb auch das gewurtz so mit A bezaichnet ist






Wo10 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°"