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.

Asp tail, roasted

Ain pratten Schaid zagel

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 075vRecipe Nr. 22 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.22, w1.22Shared ingredients: b4.22Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fish fishPreparation: pan fried panfriedType: -

Ain pratten Schaid zagel NYm den zagel als verr er vaist ist vnd prott In So er nahent gepratten ist so pespreng In mit ygwer vnd mit pheffer prat In vollen vnd gib In hin

*Saddle of salmon with caraway sauce* (Subrecipe Nr. 1) [cooking recipe] Den Rukch von dem lachs den pratt auch also das ander sewd In wasser vnd In esseach nym rintten vnd rokchein pratt gewaykcht In Esseach nym Ingwers mer denn pheffers vnd ein wenig chwmb mal das mit esseach er well es eben dikch [76r] gib es mit dem Visch dikch Condiment haisst gallentin das mag man essen mit allerlay hantt visch vnd wilpraett

B4 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187"