CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Poultry in wine vinegar sauce

Ein gedempffts vonn vogeln oder Huenernn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 029vRecipe Nr. 36 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.36Shared ingredients: wo8.28, wo8.36Same ingredients in following recipe: 8Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: boiledType: sour

Ein gedempffts vonn vogeln oder Huenernn etc. Wann die vogell oder huener Rein gemachtt sein So zerlege sie thue sie in einen topff geuss ein glesslein wein vnd So viel wein Essigk Auch ein wenigk Rindtfleisch Suppen daran vndt ein stucklein Butter eines Eyes gross wurtze es mitt Ingber Pfeffer Saffran vndt Zucker decke oder mache den topff oben wohl zue Setzes Auf eine gluet vndt lass wohl einsieden So wirdt es Rechtt vnndt Guett etc.

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