CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Apple onion sauce for chicken or partridge

Ein Soedtlein vber Cappaunenn oder huener

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 047vRecipe Nr. 60 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.60Shared ingredients: wo8.60Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: sauceType: -

Ein Soedtlein vber Cappaunenn oder huener etc. Nehmett ein guett theill wein Pfeffer Neglein Ingber ziemett mußcaten ein guett theil Klein geschnittene zwiebeln oder Epffell welches mann Am liebesten hatt mache es mitt zucker oder honigk wohl Suesse vndt gilbe es mitt Saffran Las Alles miteinander Sieden biß die Epffell oder zwiebel [48r] wohl weich werden Richte es darnach in eine schussell Ahn vndt lege die huner vnndt Cappaunen darauff etc.

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