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

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Meat, how to cook

vt scito coquantur carnes

Ingredients:

Tools:

  • No tools mentioned

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 060rRecipe Nr. 18 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.18Shared ingredients: b4.161, b4.175, b4.219, b4.220, b4.221, b4.237, b4.244, b4.245, b4.87, b4.87#Alt_dish_1, b4.89, b6.1, b6.1#Alt_serving_3, b6.19, b6.19#Alt_dish_1, bs1.142, bs1.210, bs1.227, bs1.289, bs1.289#Alt_ingredient_1, bs1.42, bs1.66, bs1.73, bs1.81, gr1.224, gr1.224#sub11, gr1.79, h2b.22, k1.101, k1.109, k1.111, k1.169, k1.62, k1.67, k1.69, k1.70, k1.74, k1.79, k1.86, k1.86#sub3, k1.96, m11.16, m11.16#Alt_dish_1, m11.16#Alt_ingredient_2, m11.20, m11.28, m11.6, m11.90, m11.90#Alt_ingredient_1, m11.91, m11.92, m11.93, m11.95, m11.97, m11.99, pa1.11, so1.144, so1.35, so1.40, so1.42, so1.44, so1.48, so1.53, so1.60, so1.60#sub3, so1.71, so1.82, so1.84, so1.9, w1.163, w1.177, w1.220, w1.221, w1.238, w1.245, w1.246, w1.84, w1.90, w1.92, w4.136, w4.149, w4.37, w4.65, a1b.108, a1b.109, a1b.113, a1b.115, a1b.18, a1b.88, b5.3, db1.26, ds1.15, ds1.19, ds1.27, ds1.6, er1.39, b1.12, b1.55, wo10b.18, wo1a.32, wo1a.52, wo1a.79, wo1c.9, wo1c.9#Alt_ingredient_1, wo3b.107, wo3b.107#Alt_dish_1, wo3b.7, wo3b.7#Alt_ingredient_1, wo3b.86, wo3b.86#Alt_dish_1, wo3b.90, wo3b.9, wo7a.142, wo7a.162, wo7a.173, wo7a.173#Alt_ingredient_1, wo7a.174, wo7a.174#Alt_ingredient_1, wo7a.223, wo7a.249, wo7b.123, wo7b.123#Alt_ingredient_1, wo7b.237, wo8.157, wo8.158, wo8.158#Alt_ingredient_3, wo8.218, wo8.22, wo8.22#Alt_dish_7, wo8.29, wo8.29#Alt_ingredient_1, wo8.29#Alt_ingredient_5, wo8.37, wo8.37#Alt_ingredient_1, wo8.37#Alt_ingredient_12, wo8.37#Alt_ingredient_2, wo8.37#Alt_ingredient_7, wo8.37#Alt_ingredient_9, wo8.37#sub1, wo8.37#sub2, wo8.72, wo8.79, wo8.79#Alt_ingredient_1, wo8.79#Alt_ingredient_2, wo8.80, wo9a.23, wo9a.23#Alt_instruction_1, wo9a.58, wo9a.58#Alt_dish_4, wo9a.59, wo9a.72, wo9a.95, wo9b.46Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: -Type: kitchen tip

Item vt scito coquantur carnes Recipe aliquas pecias de vitro ### Et pone in ollam ad carnes crudas et sic coquantur

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