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 a roux, with lemons

Willdtu ein Supel vber Iunge hueenner machenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 149rRecipe Nr. 56 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.56Shared ingredients: wo7b.56Same ingredients in following recipe: 1 5Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Willdtu ein Supel vber Iunge hueenner machenn So seuedts in einer fleischbruee Kannst du sie haben wo nit so seuedts sonnst vnnd wenn sie vast halb gesotten sein so gilb sie vnnd Nim ein mehl in ein schmalltz ein loeffel voll Roests wol geueß eine Suppen von hueennern dran vnd treib es Ab Saltz vnd gewuertz vnnd geueß ann die hueenner vnd laß ann die Statt sieden wildtu lemonj sieden dabej so zerspallt oder schneit si zu scheueblen vnd laß dabej sieden wen du sie balt wilt anrichten so seindts wolgeschmackh

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