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.

Veal sausages in a hindgut

ein guede gefalden worst

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244 Source Collection: B1, fol. 289rRecipe Nr. 28 Dating: ca. 1445Origin: area of MainzLang: Rhine Franconian

Similar recipes:

Same title: bs1.20, gr1.146, pa1.62, b1.28Shared ingredients: b1.28Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: offalPreparation: sausageType: savoury

Wiltu machen ein guede gefalden worst so nym einen hinderen darm von eime kalbe vnd schabe yn ueszer heiszem wasser vnd mache yne rein vnde hacke die luenge vnd specke vnd wuercze isz wol vnd fasze isz inden darme Auch so nympt man gern daz hirn vnde eyer doteren petersilige vnde milch darczu so heist isz dan ein hyrn wornst darnach so sude sij vnd brade sij dan ueff eime roist vnd gib isz drocken adir mach isz in ein gele bruwe dar uebir ein wenig wines vnd worcze isz

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