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 horseradish sauce

Cappaunen oder Huener Inn Kreen oder meerrettich etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 012vRecipe Nr. 13 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.13Shared ingredients: wo8.13Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: -Type: -

Cappaunen oder Huener Inn Kreen oder meerrettich etc. Seudt den Cappaun oder henne schoen weiß nimb darnach eine zimliche [13r] wurtzell Kreen reibe vndt Stoess ihn Klein vndt treib ihn mitt der huner Suppen durch ein tuch oder Enge Sieblein doch nicht zu dunne Als dan nim ein wenigk mandeln schele sie Stoes vndt reibe sie klein wie ein muss vndt ruhre sie vnder den Kreen thue die beste huener Suppen darzu vnndt wann der Cappaun oder hennen Angerichtett ist So geus die gemachte Bruhe mitt dem kreen daruber etc.

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