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 in liver parsley root sauce

Eine Henne Inn Ihrer eigenen Bruhe oder Soedtleinn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 020vRecipe Nr. 25 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.25Shared ingredients: wo8.25Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Eine Henne Inn Ihrer eigenen Bruhe oder Soedtleinn etc. Koche oder Seude die henne fein weis mitt Petersilligen wurtzeln zerschneidet sie dann Im Rucken Nim denn hals sampt der Lebern von der hennen Auch die gekochte wurtzeln vndt etzliche gebehete Semmellschnitten zerstoesse es wohl miteinander Inn einem Moerssell [21r] vnndt treibe es darnach mitt der huener Suppen durch ein Enge Sieblein oder hehren tuch vndt geuss es wieder An die huener wurtze es dan mitt Ingber Pfeffer vnd Mußcaten wohl will mann es aber gerne gelbe haben So thue Auch Saffran daran Richte sie dann Ahn vnndt lege gebehete Semmellschnitten darunder Es ist ein krefftigk vndt guett Essen etc.

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