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 sausage, boiled or roasted

Wurst von Cappaunen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 076rRecipe Nr. 31 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.31Shared ingredients: wo9b.31Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: sausageType: -

Wurst von Cappaunen Nim den Cappaunen so fein sehr fett ist schinde in zeuch in die hautt abe loeße das fleisch rein abe von den knochen hacke dasselbige vffs aller kleinste mit Speckh schneide in wirfflich fein klein wilstu nicht speck nemen so nim das fette von kalb aus den Nieren oder Rindern feist von der brust vnd wurtz es ab mitt gantzen vnd ein wenig gestossen Pfeffer auch muscatten blumen wilttu den Pfeffer nicht so brauch Ingber als dan fulles in feine Rinder dermer die [76v] nicht feist sein wie die bratt wurst vnd wen du welchen kochen wiltt so nim feiste Rindtfleisch brue Koche die darein wurtz sie ab mitt ein wenig muscatten blumen Ingber vnd Pfeffer wilttu sie bratten so bratte sie gemach an einem spießlein bestreich sie mit Butter oder speck etc.

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