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.

Mortar pancake, green

ein guettenn weyschenn kuchen

Metadata:

Berlin, GStA PK, XX. HA, OBA, Nr. 18384Source Collection: B6, fol. 006rRecipe Nr. 15 Dating: mid to late 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b6.15, h2a.35, h2b.19, a1b.9, bs2.20, db1.30, wo3b.177Shared ingredients: b6.15, h2b.19Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: pancakeType: -

Wilthu machenn ein guettenn weyschenn kuchen So nim vff zehennn Eyr vnd zu schlag die woll vnd nim dor zu pettersilgennn vnd ruere es vndter ein ander vnd nyme einen morsser vnd secz in vff ein glutt [6v] vnndt thu dor ein einenn loffell voll smalcz vnd loß das heyß werden vnd geweß die eir dor ein vnd laß es kulle backenn vnd richt es dann allso ganz ann versalz nytt






B6 - "Berlin, GStA PK, XX. HA, OBA, Nr. 18384"