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.

Goat meat and young chicken meat, dietetics

Ingredients:

Tools:

  • No tools mentioned

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 067rRecipe Nr. 96 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.96Shared ingredients: a1b.108, a1b.114, a1b.96Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: -Type: medicinal

Nun will ich sprechenn zu dem Erstenn das zigenn fleisch vnd Iung hennen fleisch das aller pest ist Also spricht Averrois vnd Rasis das in im selber kein poßheit hat vnd macht gut plut vnd ist doch nit gut den lewtenn die groß arbeit haben noch kein ander zart speiß wann mang starcker arbeitter verdirbt do von in dem leib Als in muessig gengerrnn vnd krannckenn lewten verdirbt starck speyß

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