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.

Food suitable for summer

In dem summer

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 068rRecipe Nr. 110 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.110Shared ingredients: a1b.110Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: medicinal

Item In dem summer das ist vonn sandt vrbans tag piß auff vnserr frawenn tag den erstenn So soltu essenn die speyß die dich nit zuserr speyßt noch zu sat macht als zigenn fleysch oder eins Iungen lemleins oder einß sawgendenn kalbs oder eins hemels der nit Ierig sey vnd Iungs cleins kraut als penet oder lattich gesotenn vnd etwenn [68v] ein wenig zu vesper zeit so du wol magst essenn dar auff zu stund an rohenn lattich mit essig Item hastu nit ein zu kaltenn magenn So du anhebst zu essenn in dem fruemol so magstu rettich kirschenn oder amerellenn essenn vnd darauf ander speyß wann dise ding keltenn dich vnd machen dich feucht Als dich die zeit macht heyß vnd durr vnd machenn dich sweyssenn vnd die kirschen verswendenn in dir die vbergelle Doch soltu ir nit zu vil essenn dastu den magenn nit zu serr keltest der besunder zu der selben zeit kalt vnd kranck ist




A1 - "Augsburg, Universitätsbibl., Cod.III.1.2°43"