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 or capon puree

Ain Gestossens Von hennen oder Kopaunen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 177rRecipe Nr. 127 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.178, wo7b.127Shared ingredients: wo7b.127Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: pureeType: -

Ain Gestossens Von hennen oder Kopaunen laß sieden biß edlich weich gesotten seind thue es in ein Moesser mit Pein vnd allem stoß fast wohl ist des huenerzeueg zu wenig so Stoß braith Semel schnidtel auch darundter dann so treibs mit der bruehe von den gesottenen hueennern durch ein seichpfan vnd geueß ein wenig guetten wein darahn gilbs stueps laß sieden ein guette weihl gibs auf Pats pratts Machs ab du wilt verlorne [177v] Ayer darauf machen zu zeitten wen vberbleibt vom visch henne oder Koppaunen Nim die Painlein vnd was vberbleibt mach ein gestossens also man mag Auch wol ein leben von einem lamb siedten vnd erstossen ist denn kindpetterin vnd Aderlassern ein guetts essenn

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