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 aspic

Eine krafft gallertte von Cappaunen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 075vRecipe Nr. 29 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.29, wo9b.30Shared ingredients: wo9b.29Same ingredients in following recipe: 3 2Same tools in following recipe: 2

Categories:

Main ingredient: poultryPreparation: aspicType: -

Eine krafft gallertte von Cappaunen Nim ein Cappaunen laß in sieden das er gar zu fellet nim in vnd stoß in vndt wen er gestossen ist so laß in gar gemach durch ein haeren duch lauffen nim die selbige brue wurtze sie abe mit gerieben muscatten ein wenig auch Ingber [76r] vnd zimmet waßer thus wieder durch ein haeren Tuch seyen drucke es woll durch das die Crafft der gewurtz durch komme geuß es in ein schussel laß es stehen so gerindts etc.

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