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.

Flat cake with a roast, a pie head, a wreath, and a baked bird

Ein guot fuelle .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 165rRecipe Nr. 98 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.98Shared ingredients: m11.98Same ingredients in following recipe: 4Same tools in following recipe: 3

Categories:

Main ingredient: -Preparation: flat cakeType: -

Ein guot fuelle . Den reigel vf der schiben gemaht einen fladen von guotem lumbel wol cleine gehacket for drun der geriben eins viertel keses . vnd wol gemenget mit wuertzen . vnd auch gemenget mit eyern vnd veitz genuoc von specke . vnd vierteil huener drin gestrauwet vnd backez wol . [165v] in einem ofen . vnd legez denne vf ein schiben . vnd setze vier spizze mitten drin eines vingers groez . vnd einer eln lanc . vnd einen guoten halben braten gestoezzen dran . vnd ein schoenen bastel kopf druf gesetzet ler dor vf gesetzzet zwelf halbe broeten vf ieglichen spitz ein kuechelin . vnd denne ein gesoten milich mit eyern vnd mit saffran wol geferwet . vnd schuet ez in ein tuoch . vnd beswer ez mit steinen vntz ez trucken wirt . vnd snidez vingers groez vnd einer spannen lanc . vnd gestoezzen an cleine spizze gestoezzen alvemme den fladen sinewel als ein tuelle mit cleinen kuochen gebacken einen krantz al druemme gestoezzen mit laubern . vnd gebacken vogel druf gesetzet vnd tragen fuer sinen herren .