CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Milk, roasted

ein gebraten mylch

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244 Source Collection: B1, fol. 288rRecipe Nr. 20 Dating: ca. 1445Origin: area of MainzLang: Rhine Franconian

Similar recipes:

Same title: b4.58, gr1.260, gr1.88, h2a.39, h2b.23, w1.60, m11.26, pa1.80, bs2.24, ds1.25, b1.20, wo3b.65Shared ingredients: so1.61, so1.97, b1.20, k1.87Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: dairy dairyPreparation: pan fried panfriedType: -

WJltu machen ein gebraten mylch So nym mylch vnd eyer glijch vil vnd slag daz faste vndir ein ander vnd du salcze vnde saffran dar ane vnd du isz in einen hauen vnd secze den in einen siedenden kessel so daz daz wasser nit inden hauen gee vnd laisz isz sieden bisz isz hart wirt vnd gib isz vor ein muesz wiltu isz abir braden so schuedde isz uff ein duech vnd ringe daz duch vmb daz daz wasser usz gee so wirt isz hart als ein kese darnach snyt daz czue schiben vnd brat die schiben uff eime rost vnd beguesz isz mit smalcze vnd sprewe worcze daruff

B1 - "Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244"