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.

Chicken farce moulded on chicken bones

ein suelcze czu huneren

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244 Source Collection: B1, fol. 291vRecipe Nr. 50 Dating: ca. 1445Origin: area of MainzLang: Rhine Franconian

Similar recipes:

Same title: b1.50Shared ingredients: b1.50Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: boiledType: -

Wiltu machen ein suelcze czu huneren so nym alte hunere vnd briche sij von ein [292r] ander vnd snde das gebrat dauon also daz die bein an ein ander hefften vnd czuhack daz gebrete vnd due brot specke vnd wurcze dar vnder vnd lege isz widder an sin gebeyn vnd du die huet dar ubir vnd heffte sie czuesamen daz sie sich nit strube vnd sude isz auch wol vnde subir vnd gyp isz mit der bruewe

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