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, stuffend with oysters

Einen Cappaun mit Austrien zuebratenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 038rRecipe Nr. 47 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.47Shared ingredients: wo8.47Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: -

Einen Cappaun mit Austrien zuebratenn etc. Nim einen guten Cappaun mache ihn fein Sauber vndt Rein Iedoch zerreiß ihn nichtt nim als dann frische oder eingemachte Austrien wie mann sie haben Kan Lass [38v] eine frische Butter Ein wenigk zergehen vnndt wan die Austrien ein wenigk gewaschen oder rein gemacht sein So schutte sie darein doch laß sie nicht lange An der hitze stehenn wurtze sie mit Ingber Pfeffer ziemett geriebenen oder geschnittenen mußcaten vndt ein wenigk Saltz Fulle es Als dann in den Cappaun mache ihn vnden zu zehme ihn wie sonsten Stecke ihn Ahn laß ihn braten So legen sich die Austrien Inwendigk in den Cappaun Ahn vndt werden guett etc.

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