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.

Goose, stuffend and roasted

Eine gans guett zubratenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 037rRecipe Nr. 45 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.45Shared ingredients: wo8.45Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: -

Eine gans guett zubratenn etc. Wann die gans Rein gemachtt vndt Ausgewaschen ist So hacke ein wenigk feistes von der gans oder ein Stucklein Speck Auch ein Wenigk Meyeran oder Andere gute Kreuter was man gerne darinne hadt Sonderlichen Aber beyfhus thue Saltz vndt Pfeffer darzue vndt fulle es in die gans mann Pflegtt Auch wohl etzliche Epffell Pirn [37v] oder Kasstanien darein zu fullen wer da will wen nun die gans gefullet ist So mache Sie vnden mitt einem Speilichen zue Stecke sie An einen Spiess vndt brate sie fein Langsamb etc.






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