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.

Young chicken in almond liver sauce

Ain hueenner Pruehe von Manndel

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 176vRecipe Nr. 126 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.126Shared ingredients: wo7b.126Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: sauceType: -

Ain hueenner Pruehe von Manndel zu machen So Nim ein halb pfund Manndell vnd drej Clein Ayer dotter darunder vnd henne leber Semmelbrot Als vil Als zwej Ayer milchraum vmb 2 pfenig dann Nimb von Alltten hennen die Pruee die wol gesotten sej streich [177r] die gestossen mandel damit durch ein tuch oder Nim Iung huener fleisch daz vor gesotten ist Inn die bruee Laß darinen warmb werdten das die Pruee nit zu duen sej soll Andere farb nach gewuertz nit haben dan vorgeschriben stehet gibs dar

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