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 with bacon and eggs, boiled

Gefultte Huener mit Meyeran Speck semmeln vnd Eyern etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 072vRecipe Nr. 20 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.20Shared ingredients: wo9b.20Same ingredients in following recipe: 2 4Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Gefultte Huener mit Meyeran Speck semmeln vnd Eyern etc. Nim Speck hack in fein klein mit meyeran Wen er klein gehackt ist Reibe semmeln vff ein Riebeyssen Thue sie darein schlag eyer darein Pfeffers vnd Ingbers fulle die hunner darmit geuß heiß waßer daruber setz es bey das es fein Aufflaeuffet vnd Thue auch gehackten speck darzu vnd ein wenig semmeln laß es miteinander sieden das es ein dick soettlein krigt Thue darnach ein wenig meyeran hinein abgestreifft [73r] wurtz es ab mit Pfeffer als dan ists gutt etc.

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