CoReMA

Cooking Recipes of the Middle Ages

HELP

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 chicken

gudtt morsser kuchenn

Wylthu machenn gudtt morsser kuchenn So schneidt semell gewurfflett vnd kloppff eyr clain vnd thue die semell dar vnter vnd schneidt das vnter musckatt ader musckatt blude vnd mach eß gell vnd schneidt dar vnder geprottenn huener ader magst nemenn lebern vnd meglen vnd Fusslenn [9v] vnd setz es vff ein glutt vnd gewß dan die Full dor ein vnd loß es packenn vnd gibß hin

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