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 green parsley sauce

Huener in einer gruenenn Suppenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 018vRecipe Nr. 22 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.22Shared ingredients: wo8.22Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: sweet

Huener in einer gruenenn Suppenn etc. Machett die huener fein Rein vnndt Koche sie in Wasser Oder in einer gueten feisten Rindtfleisch Suppen Wo mann sie haben Kann Darnach nim eine gute handtvoll oder mehr Petersilligen grunes das hacke vndt Stoes es gar Klein in einem Moersell oder reibe es in einem Reibtopff thue den 8 oder 10 Eoer Also Rohe darunder vndt treibe es mitt [19r] der huner Suppen durch ein Enge Sieblein oder tuch wurtze es darnach mitt Ingber Pfeffer ziemet zucker oder honigk Auch so man will ein wenigk Saffran vndt lass wohl mitteinander Auf Sieden Ruhre es Aber stets vmb So beKommet es eine hublisch vnndt schoene Farbe Richte dan die huener Ahn vndt geus dieselbige zuegerichte Supplein daruber So wirdt es schoen Recht vnndt Gutt Mann magk es Auch vber Alles Iunck Fleisch Also machenn etc.

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