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.

Young chicken, stuffed and boiled in spiced cream sauce

Iunge gefulte henner In gewurz

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 290rRecipe Nr. 13 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1c.13Shared ingredients: wo1c.13Same ingredients in following recipe: 8Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Iunge gefulte henner In gewurz Die fult man also nim hardt gesotten ayer schweinen spegkh peterling pletter alles klain vnnder Ein ander gehagt darein thue zugkher weinperle Ein wienig pfeffer Imber vnnd safferan vnnd die henner damit zwischen haut vnnd flaysch gefuldt Seudt dan die gefulten henner Ein wenig In wasser darnach nim die auss dem selbigen wasser vnnd seudt die auff die stat In suessen millich Ram der milich Ram mues zuuor vber sotten sein gewurz dan ab mit pfeffer Imber vnnd saffran daz woll gelb werd ist der millich Ram nit sues genug so thue Ein zugkher daran






Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"