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
  • 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

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Chicken mince, formed like a chicken and boiled

Ein Eingelegt Hain zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 065rRecipe Nr. 167 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.167, wo7b.120, wo7b.52, wo9b.33Shared ingredients: wo7a.167Same ingredients in following recipe: 4 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Ein Eingelegt Hain zu machen So Nim ein henn oder Kopaun sej Alltt oder Iung Zerleg ihn leß das bratt von dem bamblen rohe hacks gar Clein schlag ein Rohes Ay daran rueers mit einem loeffel ab hast weinberl thus darein stueps mit gutem lindem gewuertz gilbs vnd beschlags ein Iedes glidlein an der henn mit dem gehackhtem vnd legs Also in ein henn oder fleisch Sup laß sieden biß sein gnug ist Solches essen ist gut den kindtbetterin oder Aderlassern gahr guett Item mann mag zu zeiten wol ein Kalbfleisch vnder hackhn [65v] wierdt lindt dauon ein feisten must Auch vnderhacken man nimbt ein gahr wintzig raumbs auch zu zeiten darundter wens nit die kindtbetterin essen

*Capon or chicken khurdtlen* (Subrecipe Nr. 1) [cooking recipe] Ittem man mag wol khurdtlen auch allso machen von hennen oder Koppauner fleisch aber nur Rohe hackh das braett wens gesotten ist wierdts sper






Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"