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 roasted, in Trysenet sauce

Gebratene Huener in ein Triesinett

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 020rRecipe Nr. 24 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.24Shared ingredients: wo8.24Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: sweet

Gebratene Huener in ein Triesinett etc. Bradt die huener Erstlich fein murbe vnndt Braun abe vnndt Lass sie Kaldt werden Darnach Behe ezliche Semmell schnitten Auch fein Braun mache eine gueten Triesinet vonn zucker ziemett ein wenigk Ingber vndt gueten Wein hadt man Aber Maluasier Reinfahll oder Andere Suesse wein So wirdt es desto besser weihe die gelbe Semmell darein nim dan die huener zerlege sie in 5 oder Sechs stucklein vnt richte sie in eine schussell [20v] Ahn Lege darnach die geweichten Semmeln daruber geus den Wein so viel die notturfft erfordertt darunder vndt streuhe ziemett vndt zucker darauff vndt gib es Also Kaldt Es ist ein herrlich Essen etc.

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