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.

Goose, stuffed and roasted, in garlic sauce

Ein gebrattene gansz mit knobloch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 079vRecipe Nr. 43 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.43Shared ingredients: wo9b.43Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: poultryPreparation: roastType: -

Ein gebrattene gansz mit knobloch Fulle die ganß mit meyeran vnd butter Inwendig steck sie an bratte sie fein sanffte ab darnach nim ein gutt Theil knobloch schele sie fein sauber schneidt in fein klein setz in bey mit Rindtfleisch brue laß in wol sieden vnd wen er fein weich gesotten ist seyge die brue gar rein daruon vnd Thue in in ein Reib asch Reib in fein wol thue ein j handuol mandeln darunder vnd stoß sie klein in einem moerßell reib sie auch mit dem knobloch damit er nicht zuherbe ist Reib in durch ein durch [80r] schlag vnd Thue die abgegossene brue wieder dar zu Thus in ein klein Toepfflein vnd geuß ein gutten leffeluol von der gebrattenen ganß das fett darein laß es wol heiß werden wen du die ganß wilt anrichten so geuß den sott in die schussell vnd lege die ganß vber hero etc.

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