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.

Yolk sauce for young chicken

Ein Anndtere Suppen Ann Iunge hueenner zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 149vRecipe Nr. 57 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.57Shared ingredients: wo7b.57Same ingredients in following recipe: 3 7Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: sauceType: -

Ein Anndtere Suppen Ann Iunge hueenner zu machen Wenn die hueenner schier gesotten sein so Nim ein drej Peth Semel schnitten die seuet in einer fleischbruee vnd laß Kueel werden Schlag ein 3 Ayer dottr dran vnd streichs mit der hueenner Supen durch geueß dann daran vnd laß darin Ann die Statt sieden gilbs vnd gewuertz nach deinem gefallen du magst Auch wol Lemonj dabej sieden Aber von erst ein wenig wein vnnd das wasser Ann die hueenner giessen so sein sie guett

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