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.

Game poultry in brown bread sauce

Einen Andtvogell Tauben Rephun Schneppen oder Ander Federwiltprett Inn einem gueten Sodt oder Bruelein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 025rRecipe Nr. 30 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.30Shared ingredients: wo8.30Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: boiledType: -

Einen Andtvogell Tauben Rephun Schneppen oder Ander Federwiltprett Inn einem gueten Sodt oder Bruelein etc. Wenn des feder wiltpret gepflicket vnndt rein gemacht ist So thue es in einen topff geus frisch wasser doran Saltze es vndt Laß es halb einsieden oder Aber Stecke es An einen [25v] Spies vndt brate es halb Nim in des eine Semmell schneide schnitten daraus Lege sie Auff einen Rost vndt lass sie wohl Braun werden darnach weiche sie in einen Essigk vndt wan sie wohl geweicht sein So treibe es mitt einem wein durch einen durchschlagk oder Sieblein Lege dann das federwiltpret oder was es sey in das Sodtlein wurtze es mitt Ingber Pfeffer ziemett vnndt Neglein mache dann eine Butter wohl heiß vnndt braun biß sie fast schwartz werden will vnndt [26r] geus sie vber das Federwiltpret Las vollent mitteinander einsieden vndt richtes darnach Ahnn etc.






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