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, stuffed and boiled with quinces

Gekochte Huner mit Quitten etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 070rRecipe Nr. 10 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.10Shared ingredients: wo9b.10Same ingredients in following recipe: 1 3Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: boiledType: -

Gekochte Huner mit Quitten etc. Nim die huner Reime die fuelle die mit semmeln vnd Eyern vnd kleine Rosinlein laß in einem Tiegel butter zergehen Ruhr es durcheinander vnd fuelle die huner darmitt darnach nim die quitten schele sie schneid sie virttelicht geuß sieden heiß wasser vber die huener laß sie fein auff lauffen Thue sie in ein Topff geuß nachmals warm waßer darzu Thue die quitten darein laß wol mit einander sieden wens gesotten hatt so thue ein wenig semmeln darein sampt einer gutten handuol kleine Rosinlein das ein dick bruelein kriegt vnd wurtz es mit zucker saffran vnd Ingber abe so ists recht etc.

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