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 puree

Ein gebratten Hun zu Hackht

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 073vRecipe Nr. 23 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: b4.90, bs1.269, w1.93, w4.22, so1.34, er1.22, er1.29, wo1a.40, wo3b.96, wo7b.61, wo9b.23Shared ingredients: wo9b.23Same ingredients in following recipe: 4 1Same tools in following recipe: 2

Categories:

Main ingredient: poultryPreparation: pureeType: -

Ein gebratten Hun zu Hackht Wen das hun gebratten ist so legs als dan inn das fleisch von der bruest hacks vffs kleinste du kanst vnd wens klein gehackt Thus in ein Toepfflein vnd geuß Rindfleisch brue daruber laß wol miteinander sieden das es fein wie ein mußlein wirdt geuß j leffel uol essig darein vnd wurtz es ab mit gestossen muscatten blumen vnd Pfeffer als dan nim das ander von Hun vnd laß zuuor butter in ein Tiegel zergehen legs dar ein vnd laß fein gemach warm werden vnd wen du wilt anrichten so nim das zuhackte geuß j leffel uol [74r] Rossen waßer darein geuß es vnden in die schußell vnd leg das ander oben her ist auch gutt etc.

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