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.

Egreasing chicken aspic

Ein sulcz von huner

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 022vRecipe Nr. 197 Dating: part I (cooking recipe collection): mid-15th c., part III: mid-14th c.Origin: possibly Augustinian canon monastery St. Dorothea ViennaLang: Bavarian

Similar recipes:

Same title: b4.194, w1.197Shared ingredients: b4.194, w1.197Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: aspicType: kitchen tip

Ein sulcz von huner NIm sulcz von huner so nym Iunge huner vnd seud dy in esseich vnd nym ir fuesz domit vnd merkch das man alle huner dy man zu galraid machen wil so lassen halbem In wasser sieden vnd halbem weg in esseich vnd baide Iunge huner vnd alt noch der wall der suppem ist aber dy galraid zu vaist obem wenn sy gestet so nym geus siedens wasser darauf so wirt sy lautter vnd naig dy schussel auf ain seitten das das wasser kain weil darauf beleib oder sy zu gieng

W1 - "Wien, Österr. Nationalbibl., Cod. 2897"