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, roasted with bacon

Ein gebratten Cappaunen mit Speck

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 075vRecipe Nr. 28 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.28Shared ingredients: wo9b.28Same ingredients in following recipe: 2 1Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: roastType: -

Ein gebratten Cappaunen mit Speck Nim den Cappaunen zeume in steck Roßemarien darein vnd fein dicken fetten speck einer halben ehlen lang vnd breitt schneidt schnittlein daraus so breitt vndt lang er ist eines fingers dick saltz den Cappaunnen vnd binde in mit den speck vmb vnd vmb vffs feste du kanst schlag ein kelbern netz oben vmb den speck herumb verbinde es fest mit bindt faden wieder das es wol helt vnd do es burste so schlag noch ein kelber netz daruber als dan steck in an vnd laß in 3 stunden bratten vnd wen du in wilt anrichten binde in auff den speck vnd netz daruon vnd bespreng in wieder mit saltz vnd gib im ein gellings fewer damit er fein gelb wirdt nim essig saffran Pfeffer zucker Thue es in ein Toepfflein laß es gemachsam sieden das es ein dickes bruelein wirdt geuß es vnden in die schussel zu den Cappaunnen wen du in wilst anrichten etc.






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