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, boiled in rainval

Erstlich Ein Cappaun Inn ReinFahll zuekochenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 010rRecipe Nr. 9 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.9Shared ingredients: wo8.9Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: boiledType: -

Erstlich Ein Cappaun Inn ReinFahll zuekochenn etc. Nim den Cappaun mache ihn fein Rein Seudt ihn in einem wasser vndt halb wein mitt ein wenigk [10v] Rindtfleisch feisten oder ochssenmarcktt Saltz ihn ein wenigk vndt wan er halb gesotten ist So nim oder Blasse das Feiste dauon vndt Nim ein Meßlein Reinfahll geus ihn daran thue ein wenigk Ingber vndt ziemett darzu deckhe den topff oder kessell wohl zue Lass Also beim feuer stehen darnach lege gebaete Semmelschnitten in eine schussell vndt richte denn Cappaunen darauff Ahn er ist Krefftigk vndt guett etc.

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