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.

Black nuts

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244 Source Collection: B1, fol. 294vRecipe Nr. 74 Dating: ca. 1445Origin: area of MainzLang: Rhine Franconian

Similar recipes:

Same title: gr1.182, gr1.63, h2a.30, pa1.16, b5.7, bs2.59, b1.74, wo3b.16Shared ingredients: b1.74Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: preserveType: -

Nym baumnusz die wyl die schalen nit vahent an czu harten vnd dorch stich sie mit einre sulen vnd lege sie ingesalczen wasser viij tage So czuhet isz yme die bitterkeit usz dar nach wesche sie suber vnd sude sie mit win vnd honig garwol bestrauewe sij mit worczen vnde wuercze die bruwe auch vnd halt isz inder bruewe in eim glesen geschirre also das die bruwe die nuesze bedecken das sij nit schymmelich werden Also bewuercze mit muescaden kanel adir czymmenrynden adir ander sust wuercze

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