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.

Egg, dietetics

Eyer

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 063rRecipe Nr. 55 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.55Shared ingredients: wo3b.19, wo3b.27, wo3b.8, wo7a.35, wo8.1, wo8.167, wo8.168, wo8.172, wo8.175, wo8.176, wo8.179, bs1.232, bs1.260, bs1.262, gr1.206, gr1.246, gr1.76, h2a.62, h2a.63, w4.55, k1.87, pa1.10, pa1.19, so1.61, a1b.55, bs2.51, bs2.52, bs2.61, wo1a.4Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: -Type: medicinal

Eyer Die do frisch sein von einem hun die sein die pestenn Der totter hicziget bescheidenlich vnd speißt wol Aber das weyß kelt vnd macht schleim vnd boeß plut vnd ein boese speyß Weiche hennen eyerr gesotten in wasserr sein dewig vnd sein nuetz den lewten die krafft los sein wordenn vnd den lewten vonn den vil pluts get Gebratennn eyer manchenn den tampff in das haubt auff genn . Weich hennen eyer gesotenn sein gut den lewtenn die das abnemenn haben die do heiser oder rauch in der kelenn sein vnd nicht wol etmennn mugenn oder die plut zu dem mund auß werffenn

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