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.

Milk, roasted

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 295rRecipe Nr. 80 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.58, gr1.260, gr1.88, h2a.39, h2b.23, w1.60, m11.26, pa1.80, bs2.24, ds1.25, b1.20, wo3b.65Shared ingredients: pa1.80, so1.61, so1.97, db1.16, b1.20, wo3b.165, wo3b.65, wo7b.198, br1.11, gr1.24, gr1.260, gr1.88, k1.87Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: dairy dairyPreparation: pan fried panfriedType: -

Nym millich vnd ayer gleich vnd chloppf dy durch ein ander vnd thu saffran dar ein vnd thu es In einen haffen vnd leg daz In ein sydentz wasser In eyn kessel dach daz daz wasser [295v] nicht Inden haffen gee Vnd laz dar In syeden bys daz es gestuckt dar nach schut es auf ein weyß tuch vnd laz daz wasser dar von gen so wirt es hert als ein chaes dar nach zerschneyd es vnd stoes an einen spyss vnd prats auf ain rast vnd thu gwurcz dar auff vnd wegewß es mit schmalcz

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