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

Ain angelegts Huen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 174vRecipe Nr. 120 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.167, wo7b.120Same ingredients in following recipe: 2 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: show dish

Ain angelegts Huen zumachen So Nim ein henn oder Koppaun sej Allt oder Iung zerleg ihn less das Praeth von dem painlein nach hackhs gar Clein schlag ein Rohe Ay daran Rueers mit ein loeffel Ab hast weinberlein thues darein stips mit guetem lindten gewuertzs gilbs vnd beschlags ein Iedlichs glittlein derhin mit dem gehackhten vnd legs Also in ein henn oder fleisch Suppen laß sieden biß sein gnug ist [175r] Sollches essen ist guett denn kindbetterin oder Aderlassern gar guett

*Chicken and veal mince, formed like a chicken and boiled* (Subrecipe Nr. 1) [cooking recipe] Ittem man mag zu zeitten wol ein kalbfleisch vnndterhackhen wiert lind dauon ein feiste must Auch vnndterhackhen man nimbt gahr ein wintzig raumbs Auch zu zeitten darundter wens nit die Kindtbetterin essenn etc.

*Chicken meat dumplings* (Subrecipe Nr. 2) [cooking recipe] Ittem man mag Auch Knoedtlein wol Allso machen von hennen oder Koppaunen fleisch aber nur rogl hackhs daz bratts wenns gesotten ist wierdts sperr

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