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.

Chicken, stuffed, in parsley cream sauce, Hungarian style

Vngerische huener Inn einer millich oder Rom zusieden

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 019vRecipe Nr. 23 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.23Shared ingredients: wo8.23Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: foreign

Vngerische huener Inn einer millich oder Rom zusieden etc. Mann magk die huener fullen wie man will oder Also lassen Lege dan die huener in einen Suessen Rohm oder millich vndt lass sie darinne sieden schneide grune Petersilligen wurtzell vndt grunes gar Klein vndt thue es daran oder nur das grune Alleine wurtze es dan mitt Ingber Pfeffer Saffran vnndt Zucker So es nuhn mitt den hunern wohl gekocht oder gesotten hatt So richte es mitteinander Ahn So wirdt es Recht vndt guett etc.

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