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.

Young chicken, braised in almond apple sauce

Eingebickte Hueenner

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 013vRecipe Nr. 29 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.29Shared ingredients: wo9a.29Same ingredients in following recipe: 2 2Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: boiledType: -

Eingebickte Hueenner Nimb die Iungen hueenner vnd setze sie mit wasser vnd wein zu doch muß des weins Nur ein wenig sein laß sie darnach sieden [14r] das sie noch nit wol gesotten sein vndt sie ein wenig vber das halb theil gesotten sein so bregel sie darnach in einem butter das sie fein braun sein darnach leg es wider in daz hefelein vnd mach ein fein Sueß bruelein darueber mit Mandel wein oepffel vnd weckhbrosem muß Auch in einem Butter roeschen doch ein Iedes In ein einem besondern pfendlein Nimb darnach der Bruee darin das huenlein gesotten ist vnd Schuett es darnach ueber den geroesten weckh thue ein wenig Muscatblueett Imber vnd ein wenig Saffran darmit es gehl wierdt daran laß es sieden Schuett darnach das Bruelein zu den Hueennern In Hafen thue die Mandel vnd wein beer Auch darzu [14v] ersten nit zuuil bruee Ann die hueenner thun damit es Krefftig bleibet vnnd saltze es Auch etc.

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"