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.

Chicken boiled in liver sauce

Iunge hueenner dempffen einzudempfen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 065vRecipe Nr. 168 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.168Shared ingredients: wo7a.168Same ingredients in following recipe: 2 3Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: boiledType: -

Iunge hueenner dempffen einzudempfen So bereitt die hueenner schoen vnd sauber thu es in ein Hafen geueß wein vnd fleisch Suppen darahnn saltz zumasen gilbs stueps nit zuuil die Supen mach daran Wildu das Sipl dickh haben So Nimb zwo behte Semmel schnitten legs zu denn Siedenten hueennern Stoß das weich werdten so Klaub die gesotten schnitten vnd die leberlein Stoß vnnd dreibs durch gewuertz ab geueß wider Inn die huenner laß Ann die Statt sieden lemonj seindt gar guett zu scheueben geschnitten vnd bej dem hueenlein gesotten [66r] so mans Anricht fein Auf die hueenlein gelegtt wiltu es aber Abseihen So geueß ain wenig wein vnd Stuep darein vnd ein schmeltzel gewuertz thue Muschcatbluee darzu stoß allso steennt Auf ein glueetel schawe eben darzu das nit zu weich werdten gibs dar Wildtu es Sueeß haben So thue ein zuckher oder Triet darzu






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