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.

Capon in almond sauce

Ein andern Cappaunen in einem Mandel sotte etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 075rRecipe Nr. 27 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.27Shared ingredients: wo9b.27Same ingredients in following recipe: 2 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: sour

Ein andern Cappaunen in einem Mandel sotte etc. Nim den Cappaunen setz in bey vnd zulege in zuuor kuhle in darnach aus als dan nim Mandeln schele sie fein sauber aus vnd stoß sie vffs kleinste du kanst vnd wen der Cappaun gar ist so nim die brue vnd geuß vff die mandeln Treibe sie durch ein durchschlag geuß es vff den Cappaunen wurtz es ab mit zimmet rinden vnd Ingber vnd geuß j leffeluol essig darein vnd laß es wol heiß werden doch gar nicht sieden es leufft zusammen sunst ists recht etc.

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