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, roasted and boiled with bitter orange

Gebrattene Hueener mit Bommerantzen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 068vRecipe Nr. 4 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.4Shared ingredients: wo9a.69, wo9b.4Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: boiledType: sour

Gebrattene Hueener mit Bommerantzen Wan sie gebratten sein zur lege sie Thue sie in ein Ehren Tiegel geuß essig darzu daran Thue Pfeffer vnd zucker laß wol miteinander sieden wens gesotten so nim Bommerantzen schneide die halb von einander trucke den safft in ein schussel klaube die bommerantzen aus den hulssen heraus in den saft darein vnd geuß 3 leffel uol Rossen waßer darzu vnd wen du balt wiltt anrichten so geuß hin zu deck es zu vnd laß ein gutten sutt mit auff Thun als dan ists gutt etc.






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