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

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Poultry, braised in wine and spices

Einen Cappaun Huener oder ander Federwiltpret Was es sey gedennpfft vndt guett zuemachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 022vRecipe Nr. 28 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.28Shared ingredients: wo8.28Same ingredients in following recipe: 11Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: boiledType: sweet

Einen Cappaun Huener oder ander Federwiltpret Was es sey gedennpfft vndt guett zuemachen etc. Nehmett das Feder wilprett oder vonn Andern gefluegell Was es Auch sey ist es Alt so Koche es biß es fast murbe wirdt ist Aber Iunck So brate es zuuor bestecke sie dann mitt ziemett vndt gantzen Neglein [23r] vndt lege sie wieder in einen topff geus einen Suessen oder Andern guetten Wein vndt halb so viel Rindtfleisch Bruhe darahn wurtze es mitt gestossener ziemett Ingber vndt ein wenigk Pfeffer Ist die Suppen nicht feist So lege ein Stucke feistes oder Butter daran mache den topf oben feste zu Setze ihn zum feuer vndt lass wohl einsieden vndt dempfenn thue dan Kleine Rosinen vnndt Kleine geschnittene mandeln daran vndt mache es mitt Saffran gelb [23v] wann mann es nun Anrichten will So mache es mitt zucker Suesse will mann es Aber lieber Seuerlich haben So geus ein glass wein Essigk darzu An stadt der Rindtfleisch Suppen So wierdt es Auch Recht vndt Guett etc.






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