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.

Fig, dietetics

Veigenn

Ingredients:

Tools:

  • No tools mentioned

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 062vRecipe Nr. 54 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.54Shared ingredients: a1b.54Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: -Type: medicinal

Veigenn Das pest obs spricht Auerrois sein veigenn wann sie reynigenn [63r] den magenn vnd machenn zu stul genn vnd bringenn hitz vnd feuchtigkeit Auicenna spricht das sie boeß plut machenn vnd darvmb wer ir vil isset der wirt grindig vnd vol lewß doch so sein sie nuetz der lebernn vnd dem miltz so sie verstopfft sein vnd den nyeren vnd dye blosen renigt sie vnd thut den weg auff do die speyß soll ein genn So man sie isset mit nussen oder mit mandel lang dar vor ee man isset die sein nuetz der prust vnd furr die reuhen in der kelen So man sie in wasser seudt vnd sie trucken ißt mit nußenn so sein sie furr alle vergifft gut




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