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 mince, formed like a chicken and boiled

Ein ander Essen Huner mit kloeszlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 076vRecipe Nr. 33 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo7a.167, wo7b.120, wo7b.52, wo9b.33Shared ingredients: wo9b.33Same ingredients in following recipe: 2 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: show dish

Ein ander Essen Huner mit kloeszlein [77r] Nim die hunner zeuch im die hautt abe loese im das fleisch an allen ortten abe vnd nim das fleisch hack es vffs kleinste als dan wurtz es abe mitt Pfeffer vnd muscatten blumen Thue auch gantzen Pfeffer darzu vnd es muß ein wenig Speck darzu gehackt werden nim gerieben semmeln vnd eyer menge es durcheinander darnach nim die Peinlein schlag diß fein sauber darumb nim ein wenig mehl in die hand damit du es besser an die beine machen kanst vnd wen was vber von dem gehackten bleibt so mach Kloeßlein dauon dan nim ein gutte sieden heiße Rindfleisch brue legs darein vnd laß wol miteinander gemach sieden wans gar ist so nim Muscatten blumen vnd ein wenig Pfeffer wurtz es abe damit also ists recht etc.






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