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.

Partridge, roasted, with brown butter

Gebrattene Rep Huner etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 079rRecipe Nr. 42 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.42Shared ingredients: wo9b.42Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: roastType: -

Gebrattene Rep Huner etc. [79v] Nim die Rebhuner wesche sie mit einem feinen reinen Tuch aussewendig vnd Inwendig vnd Inwendig das das gebluett rein heraus kombt darnach speyle sie auff ein glutt oder kohlfewer damit sie auff lauffen du must sie balt wieder herunder nemen wisch sie wieder abe mit einen reinen Tuch sie mussen nicht aus waßer gewaschen werden steck sie ein klein virttelstunden an spies vnd laß sie gemach braten begeuß sie noch saltz sie nicht nim sie von fewer laß sie wieder kaltt werden wen du sie wiltt baltt an richten so stecke sie an vnd begeuß sie wol mit saltz vndt begeuß immer mit butter vnd gebe nie ein gutt fewer wen du sie hast an gericht so laß butter braun werden vnd geuß daruber her etc.






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