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 or chicken in sauce

Einen Cappaunen oder hennen zubratenn mit eim gueten Soedtleinn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 039rRecipe Nr. 48 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.48Shared ingredients: wo8.48Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Einen Cappaunen oder hennen zubratenn mit eim gueten Soedtleinn etc. Brate den Cappaun oder huner Nim darnach ein meßlein wein vndt die Brosamb von einer Semmell gerieben darzu Seudt es miteinander vndt treibe es durch ein Enge Sieblein oder heren tuch thue darnach geschnittene mandellKern vndt Kleine Rosinlein darein wurtze es mitt Ingber ziemett Pfeffer zucker vndt Saffran vndt laß wieder miteinander Sieden [39v] wenn dann der Cappaun Angerichtet ist So geus das Sodtlein daruber oder darunder es ist Recht vnndt Guett etc.

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