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, boiled in verjus

Huener oder Cappaunenn mitt grunen Agrest oder Frauen Beerlein Auch mit grunen Schotten zu Kochen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 014rRecipe Nr. 16 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.16Shared ingredients: wo8.16Same ingredients in following recipe: 8Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: sour

Huener oder Cappaunenn mitt grunen Agrest oder Frauen Beerlein Auch mit grunen Schotten zu Kochen etc. Mache die huener Rein Setze sie in einem wasser zu wie sonsten vndt Saltzs wann sie baldt gesotten [14v] sein So thue die Bruhe zum theill dauon vnndt thue als dan ein guett theill Beerlein oder Schotten Erbes daran welches dir geliebet Kanst Auch ein Rindtfleisch feistes oder in mangelung des feistens ein stucklein Butter daran legen darnach mann es gerne feist haben will wurtze sie nur ein wenigk mitt Ingber vnndt Pfeffer vndt laß Also mitteinander Sieden Ein wenigk So ist es Rechtt Vnndt wirdt Guett etc.

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