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.

Capon, how to make tender like a pheasant

Einen Cappaun zubraten das er murbe vndt guett wirdt Alls einem Faßhain

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 037vRecipe Nr. 46 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.46Shared ingredients: wo8.46Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: kitchen tip

Einen Cappaun zubraten das er murbe vndt guett wirdt Alls einem Faßhain etc. Stich den Cappaun Abe wie sonsten Laß ihn eine weile verbluten Kehre oder wende ihn dann vmb vnndt geus einen Essigk oben in den Cappaun biß er stirbett henge ihn darnach beim halsse oder Kragen [38r] Auff einen halben tagk das der Essig nicht herauß runne mache ihn dan rein vndt Sauber vndt brat ihn er wirdt murbe vndt guett mann darff ihn Aber nicht mitt heissen wasser brennen Sondern nur Pflicken wie ein vogell etc.

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