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, boiled in citrus fruit sauce

Huner mitt Lemonien Citronen oder Pomrantzen zuekochen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 021rRecipe Nr. 26 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.26Shared ingredients: wo8.26Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: sweet

Huner mitt Lemonien Citronen oder Pomrantzen zuekochen etc. Wann die huener ein wenigk in wasser [21v] gesotten haben So geus es dann dauon vndt geus ein mass wein daran schneidt darnach etzliche Lemonien Citronen oder Pomrantzen was man haben Kan zu dunnen Rundten Stucklein vnndt las mit der hennen Sieden biß sie weich werden Nim dann eine gebehehte Semmell die lebern von der hennen vnndt die lemonien oder was es sey Reibe oder Stoes es durcheinander wie ein muess vndt treibe es mit der Suppen durch geus Es wieder An die huener wurtze sie mitt [22r] Ingber Pfeffer vnndt Saffran So sindt sie recht vndt guett will mann sie Aber besser haben So thue ziemett zucker vndt Kleine Rosinen darzu etc.






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