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.

Poultry pie, with hard boiled eggs

Wann du ain pastet wilt machen von Hoener oder vogell

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 269vRecipe Nr. 35 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.35Shared ingredients: wo10c.35Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: pieType: sweet

Wann du ain pastet wilt machen von Hoener oder vogell So mach am ersten den hafen wieuor dauon gemelt ist darnach nimb vogel als vil du haben wilt vnnd berait sie sauber vnd thus darnach In ainer pfannen vber mit wasser vnnd lass ein gutten sudt thon darnach thus herab In ain schussel saltz ein [270r] ain wenig vnd gewurtz mit Imber vnd pfeffer das sie wol ress seyen vnd schwings In der schussell vmb das das gwirtz wol darein kumb vnd nimb darnach den hafen vnnd leg gehackten speckh an boden vnnd leg die vogell darnach fein nacheinander In den hafen bis er gefult ist darnach thue den dotter von hortten Ayren darein wieuil du wilt vnnd see weinberlen zibiben vnnd zucker darauf see es an boden auch ehe du die vogel darein thust vnnd leg oben darauff gehackten speck darnach machs zu vnd bestreichs mit dem gelben vom Ay thue ein wenig ain Saffran darein vnnd lass bachen zwo stund lang darnach mach oben ein lochlin vnnd schitt ain Malfasier darein ettwann ein halbe stund dauor ehe du anrichst so ist es recht vnnd thue Im mit den hoenern auch also






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