CoReMA

Cooking Recipes of the Middle Ages

HELP

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 or capon in lemon sauce

Huener oder Cappaunenn mit Lemonien zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 015rRecipe Nr. 17 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.17Shared ingredients: wo8.17Same ingredients in following recipe: 8Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: sour

Huener oder Cappaunenn mit Lemonien zuemachen etc. Seudt die huener Erstlichen in wasser Saltze sie vnndt thue guett feistes vom Rinde oder eine frische Butter darein vnndt wen es halb eingesotten wirdt oder ist So geus die Suppen zum theill dauon vnndt nim darkegen So viel wein schneide 4 oder 6 lehmonien darnach sie groß seindt vndt mann derer gerne viel haben will zu Kleinen Rundten schnitzlein vndt thue sie [15v] darahn schutte viel Kleine Rosinlein darzu Wurze sie mitt ziemet Ingber zucker Musscaten bluett vndt Saffran biß es gnungk gelb wirdt Laß es dan wieder sieden vndt wan mann es Anrichtett So streuhe ziemett vnndt zucker daruber So ist es guett etc.






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