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 Parmesan cheese sauce

Die gekochten Huner mit Parmasan kesz

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 071vRecipe Nr. 18 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.18Shared ingredients: wo9b.18Same ingredients in following recipe: 3Same tools in following recipe: 3

Categories:

Main ingredient: poultryPreparation: boiledType: -

Die gekochten Huner mit Parmasan kesz Nim die huner zur lege sie thue sie in einem Topff laß sie wol sieden kuhle sie aus darnach geuß ir eigene brue nur halb vnd des gleichen Rindtfleisch [72r] fleisch brue souil darzu nim dan Parmasan keß Reib in fein klein vff den Riebeyssen ein gutt Theil darnach die hunner sein thue in in ein klein Toepfflein geuß kaltte Rindtfleisch brue darauff vnd wurtz es ab mit Pfeffer vnd saffran wen die hunner gar sein Rucke sie vom fewer ab damit sie nicht zu heiß sein das sie fein verschlagen wen du sie wilt anrichten so geuß von den hunnern die brue vff den keße darauff ins kleine Toepfflein rurs wol durcheinander als dan geuß es wieder auff die hunner Ruhr vnd schuttel die mitt dem keße wol vmb laß es nicht sieden den der keß verbrennet an vnd wen du sie wilt anrichten so nim gebette semmeln lege die vnden in die schueßel vnd richts an so ists gutt etc.






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