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.

Blanc Manger, with capon and rice flour

Ain guetts Essen von Koppaunen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 176rRecipe Nr. 125 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.175, wo7a.176, wo7b.125, wo7b.125#sub1Shared ingredients: wo7b.125Same ingredients in following recipe: 2 1Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: blanc mangerType: show dish

Ain guetts Essen von Koppaunen Nim ein Kopaun vber pruee ihn vnnd Salltz in steckh in An ein Spieß Prath in Nimb dann ein halbpfund Manndelkern Stoß sie Auch mach ein dickhe milch darauß Nimb denn Koppaunen laß daz Praeth gahr daruon thun das die hautt nit darbey sey zureiß daz Praeth gahr Clein nit zu lanng Nimb ein Reiß mehl thue es vnndter daz braeth machs Ab mit gewuertz vnd zuckher laß in der Mandelmilch sieden biß druckhen wierdt vnd wider schmalltz so ists bereitth etc.

*Blanc Manger, with capon and rice flour* (Subrecipe Nr. 1) [cooking recipe] [176v] Man Nimbt sonst ein weiß braeth von Kopaunen die Prathen seind schneits gewuerffelt Nuhr das weisse Nimb Stoß den in eim Moesser vnd Stoß ein Reiß zu mehl Nim ein guette dickhe manndelmilch vnnd machs duen Nim ein Reissmehl Kochs Auch darin zuckhers laß sieden allß lanng das dich zimbt es sej genueg so gibs fuer ein gemus thue ein triget oder guetts lindts Supplein darauff






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