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.

Chicken or capon meet puree

Eine Krefftige Cappaun oder Huener Suppenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 008rRecipe Nr. 6 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.6Shared ingredients: wo8.6Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: soupType: -

Eine Krefftige Cappaun oder Huener Suppenn etc. Wann der Cappaun oder huener wohl gesotten oder gekochtt seindt So nehmet den halss Sampt dem Kopff die flugel die beine vndt die lebern thut es inn [8v] einen Moersell vnndt Stoesset es Klein will mann es Aber noch Kreftiger haben So nehmett die Krafft oder fleisch An der brust schneidet es Klein vndt thutt es darzu giesset die huener Suppen oder in mangelung eine feiste Rindtfleisch Suppen daran vndt treibett es mitt einander durch ein Enge Sieblein oder heren tuch thutt es in ein toepfflein vnndt wurtzett sie mitt Ingber Saffran geschnittenen mußcaten blumen oder einer geriebenen mußcaten nuss brechet Kleine [9r] stucklein dauon thutt sie in ein schussel vnndt richtett die Suppen darauff Ahn Sie ist Krefftigk gesundt vndt guett etc.

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