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 its broth, with rice

Cappaunen oder hennen in einem Reiß

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 012rRecipe Nr. 12 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.12Shared ingredients: wo8.12Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Cappaunen oder hennen in einem Reiß etc. Nim den Cappaun seudt ihn schlecht Abe vndt den Reiß Auch besondern doch nichtt zu weich Als dan thue den [12v] Reiß An den Cappaunen vndt thue die Cappaunen Suppen vndt ein wenigk Rindtfleisch bruhe daruber vndt Lass ein wenigk miteinander Sieden das der Reiß weich vnndt eine Rechte dicke gewinne wie man es gerne haben will vndt wan du es Anrichtest So streuhe ein Triesienett von zucker ziemett vnndt Ingber gemacht daruber etc.

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