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.

Chicken pie

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244 Source Collection: B1, fol. 293vRecipe Nr. 64 Dating: ca. 1445Origin: area of MainzLang: Rhine Franconian

Similar recipes:

Same title: b1.64Shared ingredients: b1.64Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: pieType: -

Mach aber ein forme ubir ein model wie du wilt usz einem deyge von eyeren vnd backe den enwenig uff einem breyden ding in einem oben das die forme der masz du haben wilt hart werde dan du das widder heruesz dan nym ein wol gesoten czurstoszen hune vnd du dar in eyer wurcze vnd honig vnd slag das alles dorch vnd du ye in ein forme als manich du machist einen leffel vol vnd secze die widder in den offen so wirt das uff gen vnde wirt ein hoffelich essen

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