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.

Young chicken, stuffed, boiled in cream

Junge Huener gefultt vnndt in gewurtz einzumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 017rRecipe Nr. 20 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.20Shared ingredients: wo8.20Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Junge Huener gefultt vnndt in gewurtz einzumachenn etc. Nehmett hardt gesottene Eyer guten Neuen Speck vndt Petersilligen grunes hacke es Klein vndereinander vndt thue zucker [17v] Kleine Rosinen Ein wenigk Ingber Pfeffer vndt Saffran darahn Wann nuhn die huener Rein gemachtt vndt gereumett sein So fulle die huener damitt Lege sie Als bald in ein Siedent wasser darnach geuss das wasser dauon vndt thue eine guete gesottene dicke millich oder rom daran vndt lass sie darinne Kochen bis es gnungk hadt wurtze sie dann wieder mitt Ingber Pfeffer vnndt Saffran Abe So wirtt [18r] es Rechtt vnndt Guett etc.

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