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.

Juniper berry sauce, for duck or fieldfare

Ein Bruee vber Enntten oder Krametts voegel zurichtten mitt wacholtter Beer

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 037vRecipe Nr. 70 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.70Shared ingredients: wo9a.70Same ingredients in following recipe: 2Same tools in following recipe: 1 3

Categories:

Main ingredient: herbsPreparation: sauceType: -

Ein Bruee vber Enntten oder Krametts voegel zurichtten mitt wacholtter Beer [38r] Mann bratte die Entten fein gar wie es sich gehoeerett vnd Neme darnach fein außgeleesene wacholdter beer vnd quetsche sie in einem moerschel doch nit klein vnd Nim gutte gekochtte rindfleischbruee vnd ein Handvol Mandelkeern die stosse Auch Klein vnd thue sie darnach zu den wacholterbeern vnd thue sie darnach in ein toepflein vnd salze sie ein wenig vnd sez sie vff das feueer vnd laß sie ein wenig vff sieden doch nit sehr Sonst wierdt er bitter vnd geues darnach in die Schuessl vnd lege die Enden oder voegel darein So ist es rechtt etc.






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