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.

Goose, roasted

wie man ein ganß pratenn soll

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 060rRecipe Nr. 24 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: h2a.40, h2b.24, a1b.24, bs2.25, wo1a.75Shared ingredients: a1b.24Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: medicinal

Item Hienach volgt wie man ein ganß pratenn soll So laß sie vor zwenn oder drej tag wol hungernn das die boesen predenn die in ir sein her auß genn vnd soll sie dann nernn mit kornn vnd dar nach toette sie vnd prate sie pej dem fewerr vnd du solt dar ein stossen saluia vnd ander gut wuertz das der safft dardurch gee vnd man soll sie besprengenn mit wein oder mit essigk das daz schmaltz [60v] do vonn trieff Wann das genß schmaltz soll man nit essenn wann es macht den menschen krannck wann die feistenn kumbt vonn boeser feuchtigkeit vnd wer gesund ist der soll die gans also gebratenn essenn so schadt sie dester mynderr Wer aber krannck ist der soll wenig do von essenn Wenn man sie kocht vnd seudt in wasser so ist sie vngesund wann dann so muegenn die boesen preden nit herauß genn von verhinderung wegen des wassers

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