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 puree

ein guett gestossen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 150vRecipe Nr. 61 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: b4.90, bs1.269, w1.93, w4.22, so1.34, er1.22, er1.29, wo1a.40, wo3b.96, wo7b.61, wo9b.23Shared ingredients: wo7b.61Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: pureeType: -

Willdtu ein guett gestossen machenn So Nim die Pein von denn hueennern ist nit fleisch dran so Nim ein Pretig Rindt fleisch das gesotten ist vnnd ein drey Pett Semmelschnitten die seued in einer fleischpruee vnnd stoß alles wohl vnd geueß ein fleischbruee daran vnnd ein wenig wein vnd schlags durch darnach geueß in ein pfann gilbs ein wenig Khost obs dess Salltz gnug hab gewuertz nach deinem gefallen vnnd wenn duß geben willdt so lass obern feueer erwallen vnnd Khochs Stehtt vnnd gibs dann etc.






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