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.

Indigestion due to fat meat

hastu feist fleysch gessenn das dir vebel bekummenn ist

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 069rRecipe Nr. 115 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.115Shared ingredients: a1b.115Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: medicinal

Item hastu feist fleysch gessenn das dir vebel bekummenn ist so iß dar auff pirnn vnd keß Item hastu versaltzne speyß gessenn dar auff soltu essen suß oepffel Du solt nymmerr zart speiß vnd grob vber ein tisch essenn oder du solt die zartenn speyß vor essenn Als weiche eyer Iunge huner vnd clein vogel wider rintfleysch sweine fleysch noch wilpret gesotenn oder gepratenn fleysch soltu nymmer essenn annders die zart speyß swymt ob der grobenn vnd fault dann in dem magenn Auicenna spricht nach grosser arbeit oder so der mensch fast ist gangenn vber felt so soll er keynen visch darnach essenn Auch spricht Auicenna das kein ding schedlicherr vnd boser sej dann ob einem tisch mangerlej speyß essenn vnd lanng dar ob sitzenn Als visch fleysch vnd krebs etc.

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