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.

Chicken in clove sauce

Huener in einer Nelckenbrue

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 071rRecipe Nr. 15 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.15Shared ingredients: wo9b.15Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: sour

Huener in einer Nelckenbrue Nim die hunner laß sie gantz kuele sie fein sauber aus Reibe brodt vff Riebeyssen darnach nim das brodt thus in ein Toepfflein geuß die huner brue darzu auch darbey ein wenig essigs Ruhrs durcheinander das es fein schlecht wirdt darnach thue ein wenig frische butter darein wurtz es ab mit Pfeffer vnndt nelcken vnd laß einen sodt thun wen nun die brue Clar vnd schlecht ist so geuß wieder vber die hunner laß es wie der vff sieden doch nicht zu geschwindt etc.

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