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 in brown sauce, served cold

Braune huener Kalt zu Essenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 016rRecipe Nr. 19 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.19Shared ingredients: wo8.19Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: sweet

Braune huener Kalt zu Essenn etc. Seudt die huener hubleisch vnndt Rein [16v] Nim dann Semmeln schneide breidte oder lange schnitten Brate oder Backe sie vberm feuer biß sie gantz braun werden Lege sie in eine schussl lass Kaldt werden geus dan ein gleßlein Reinfahll oder Andern wein daran Las sie weichen treibe es durch ein durchschlagk oder Enge Sieblein thue es darnach in eine Pfanne oder tiegell thue viel Neglein ziemett ein wenigk Ingber vndt zucker darein vndt laß mitteinander Sieden biß ein [17r] fein dunnes musslein darauß wirdt Wan nun die huenner gnungk gesotten haben So richte sie Ahn Geuss dis bemelte Bruhelein daruber Las kalt werden vndt So man es vortragen will So streuhe vberzogene Aniesse oder ziemett darauff etc.






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