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.

Nut, dietetics

Nuße

Ingredients:

Tools:

  • No tools mentioned

Nuße Hitzenn vnd derren vnd werden kawm verdewt sie schadenn dem magen vnd machenn die speyß zu dem mund auß faren vnd zu stul genn Aber die grunen die schadenn mynder Werr ir zu vil isset den slecht das parliß oder der slack an der zungenn wann sie machenn ein swere zungen Auicenna spricht sie schaden nicht so es garr kalt in dem winter ist Auerrois spricht meßlich gessenn schadenn allen lewtenn die do hitzig suecht oder gebrestenn furchten musen oder offt gewynnen Wer sie mit feigenn ißt so sein sie gut furr vergiffte luefte vnd furr alle gifft




A1 - "Augsburg, Universitätsbibl., Cod.III.1.2°43"