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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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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Capon water elixier

Cappaunen Ausprennen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°Source Collection: Wo11, fol. 524rRecipe Nr. 9 Dating: 16th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: wo11a.13, wo11a.14, wo11a.3, wo11c.1, wo11c.9Shared ingredients: wo11c.9Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: drinkType: -

Cappaunen Ausprennen Item nempt ein alten Capaunen vnnd das man In vmbiag darnach soll man in ersteckhen vnd den khragem vmbreiben er solt am vmbiagen selb sterben si thuns aber seltten das si selb sterben darnach soll man ropffen also warm den khropf vnd das Inngewaid sauber heraus thun Auch den khopf vnnd die fueess vnnd daz faist alles daruon thun vnd man soll in nit weschenn darnach soll man In zu viertl erschneiden Inn ain saubern hafen thun vnd bej 7 mass wasser vngeuerlich daran giessen hernach soll man nichts mehr daran giessen vnd las Inn langsam sieden vnnd wann er wol gesoten ist so thue In inn ain moersser vnnd stoss inn wol vnnd behalt die Pruee sauber so si faist were so blas alles sauber herab alss dann so er gestossen ist so thues als in den Prennhuet vnnd geus die guet Pruee daran das zwen zwerch finger nit voll sey vnnd wann man sicht das es halb ausbrennt ist so giess man mehr vonn der guten Pruee daran bis si also gar hinein khumpt vnd ausgeprennt wirt vnnd das man ain gleichs feuer vnder dem ofen hab will aines gern zimet in den oder khreueter darzu legen vnnd darmit ausprenen so leg man es nun in Prennhuet man nimbt gewonlich 3 lot roerlich Inn ein kaponen wers gern schmeckht vnd soll si erstossen doch nit khlain vnnd man sols gemach Prennen so wirt das wasser [524v] lauter vnnd schen etc.




Wo11 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°"