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.

Fish, prepared in three ways

Dreyerlay essen

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 275vRecipe Nr. 14 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: bs1.257, bs1.279, gr1.37, w4.60, pa1.14, a1b.17, db1.24, b1.70, wo1a.1Shared ingredients: pa1.14Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: -Type: show dish

Dreyerlay essen Item wildw machen dreyerlay essen von ainem visch daz der visch da nuoch gancz sey so nym ein hechten vnd schlach vmb daz mitter tayl ein nasß tuech vnd leg In auf einen roest vnd salcz In vnd laz praten vnd daz vader tayl des choppfs wegews mit haissem wasser vnd sprenss mit mell vnd daz tuech wegews furchsich tar mit haissem wein vnd daz hinter tayl prett sich selber vnd gib ein sallzen dar zwe wan du es an richtest

Pa1 - "Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42"