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.

Fish roast as partridge

von reb huen in der vasten

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 053vRecipe Nr. 163 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.2, bs1.111, gr1.138, gr1.163, gr1.164, gr1.264, w1.2, pa1.49, pa1.75, er1.1, b1.3Shared ingredients: gr1.163Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: show dish

Item von reb huen in der vasten nym groß visch wellicher lay dy sind den nur hechten nit vnd thue dy stuppen vnd dy gratt da von vnd hack dy pratten gar chlain vnd gburcz dy mit ymber saffran vnd pheffer vnd beschaidenlich salcz ein wenig weiß prowt hachk dar vnder chlain la dir graben czbay holczel wan sy czw samen taucht das sy ein formm machen als rebhuen vnd thue den pratten dar ein vnd pind dy holczer wol mit einer guetten Snuer etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"