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.

Duck, stuffed and roasted, in almond juniper berry sauce

Gebrattene Enden mit einer gutten Mandelbrue vnd Wacholder beer etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 080rRecipe Nr. 44 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.44Shared ingredients: wo9b.44Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: roastType: -

Gebrattene Enden mit einer gutten Mandelbrue vnd Wacholder beer etc. Fulle die Entten mit meyeren vnd butter bratte sie fein safftig abe nim ein gutt Theil mandeln 1/3 stoß gar klein die andern schneidt wirfflicht vffs kleinste nim Rindtfleisch brue Thue die mandeln darein vnd laß mit einander vff sieden vnd wens ein gutten sutt mit einander auffgethan das ein fein dick bruelein wirdt so wurtz es ab mit Pfeffer vnd Thue ein wenig gestossen wacholder beer darunder vnd einen Gutten leffeluol desselbigen fettes von gebratten Entten vnd laß ein gutten sutt miteinander Thun vnd wen du wilt anrichten so geuß die sott in ein schussell vnd leg die Enten daruber so ists gutt etc.






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