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 in almond milk broth

Ein hueenner bruee von Manndel zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 068rRecipe Nr. 177 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.177Shared ingredients: wo7a.177Same ingredients in following recipe: 1 3Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: -Type: -

Ein hueenner bruee von Manndel zu machen So Nimb ein halb pfund Mandel vnd drey Clein Ayerdotter darein vnd hennen leeber semelbroet als vil Als zwey Ayer Milch raumb vmb 2 Pfennig dann Nim von alltten hennen die Bruee die wolgesotten sey streich die gestossen mandel damit durch ein tuch oder Nimb Iunge hueenner Nimb dann zimetroern Negellein sallz zum Assen leg dann daz hueenner fleisch das vorgesotten ist in die bruee laß darin warmb werdten das die bruee nit zu duen sej soll Anndere farb nach gewuertz nit haben dann vorgeschriben stehet vnnd gibs dar etc.






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