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.

Capon or chicken in liver sauce, Bohemian style

Cappaunenn oder Hennenn Auff Behemisch Einzumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 011vRecipe Nr. 11 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.11Shared ingredients: wo8.11Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: -Type: foreign

Cappaunenn oder Hennenn Auff Behemisch Einzumachen etc. Nim den Cappaunen oder henne zuleute ihn setze ihn in einem wasser zue vndt lass ihn Kochen wie ein Ander fleisch vndt wan er Wohl gesotten ist So nim die leber die fuess vndt halss vndt ein wenigk gebehetes Brodt vndt ein theill Petersilligen wurtzell die lass zuuor ein wenigk Sieden thue es dan in einen Moerssell Stoes es wohl [12r] Als dann geus die Suppen von dem Cappaunen darzu treibs durch ein Enge Sieblein oder durchschlagk thue es dann wieder An den Cappaun wurtze es mitt Pfeffer Ingber Saffran Mußcaten bluett Abe ist der Cappaun An sich selbest nichtt feist So thue ein Rindtfleisch feistes darzu vndt lass Anneinander Sieden Er wirdt Guett etc.

Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"