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.

Krosseier

Gefulte ayer

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1023 Source Collection: B3, fol. 122rRecipe Nr. 8 Dating: 1497Origin: place of origin unknownLang: Alemannic

Similar recipes:

Same title: b3.8, b6.33, bs1.280, bs1.87, gr1.109, gr1.18, gr1.246, gr1.251, gr1.5, h2a.61, h2b.35, w4.55, k1.85, so1.59Shared ingredients: w4.54, w4.55, w4.65, br1.16, br1.21, br1.24, br1.29, br1.39, br1.7, bs1.119, bs1.121, bs1.127, bs1.129, bs1.179, bs1.191, bs1.191#sub4, bs1.254, bs1.33, bs1.35, bs1.52, bs1.85, gr1.10, gr1.109, gr1.111, gr1.112, gr1.134, gr1.135, gr1.15, w1.149, w1.159, w1.214, w1.216, w1.249, w1.59, w1.88, so1.57, so1.59, so1.61, so1.61#sub1, so1.78, so1.82, so1.83, so1.84, so1.96, so1.97, b3.7, b3.8, b4.145, b4.157, b4.212, b4.214, b4.248, b4.57, b4.85, b6.21, b6.7, br1.11, br1.15, gr1.195, gr1.205, gr1.224, gr1.224#sub5, gr1.228, gr1.24, gr1.251, gr1.260, gr1.27, gr1.28, gr1.4, gr1.5, gr1.6, gr1.8, gr1.86, gr1.88, gr1.90, gr1.95, h2a.22, h2a.26, h2a.47, h2a.53, h2a.54, h2b.13, h2b.31, k1.109, k1.110, k1.111, k1.124, k1.52, k1.54, k1.83, k1.85, k1.87, m11.30, m11.53, m11.54, pa1.13, pa1.26, pa1.40, pa1.80, pa1.83, so1.100

Categories:

Main ingredient: -Preparation: -Type: -

Gefulte ayer Brych die ayer vnden vnde oben vf an den spytzen vnd ler sy vß sud daß vß den ayern [122v] komen Ist vnd hack eß dann klain vnd wirtz daß wol vnd schlach andre ayer dar an vnd ain wenig schmaltz vnd full daß wyder Inn die schalen vnd stouß eß an ain spyßlin oder spyß vnd brat sy so hast du guote ayer

B3 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1023"