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 or capon meat pastry

Hennen oder Cappaunen Kuchlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 187vRecipe Nr. 245 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.245Shared ingredients: wo8.245Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: poultry poultryPreparation: pan fried panfriedType: -

Hennen oder Cappaunen Kuchlein etc. Nim das bredh von ihnen wans gesotten ist vom fordern ists Am [188r] besten vndt hackes fein Klein vnndt etwan den dritten theill Brosamb von einer geriebenen Semmell darunder vndt ruhre es dann mitt 4 Eyern Ahn wurtzet vndt Saltztt es thuett zucker vndt Rosinlein darunder vndt legs fein rundt in ein heiß schmaltz vnndt backes fein Langksamb seindt gesundt Kreftig vnndt guett etc.






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