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.

Calf's brains puree

Ain gemuess von ainem chalbs hiernn

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 090vRecipe Nr. 123 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.123, w1.127Shared ingredients: b4.123, bs1.191, gr1.224, w1.127Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pureeType: savoury

Ain gemuess von ainem chalbs hiernn LEg ein kalbs hiernn In ein tueech vnd sewd das In dem tuech Wann das nue gesotten ist so nym ein halb phuentt mandel den stozz vnd reib in chlain vnd nym ein gutte pruee vnd do slach sy mit durch ein semelein mel prat vnd ein hiernn vnd slachs mit einander durch vnd . [91r] nym ein raines smalcz dar In so wirt es slecht . vnd mach es wol ab mit gewurcz vnd nym sein zurechter mass sey vnd nym ein gute strew darauff mit zukcher vnd mit gutem gewurcz

B4 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187"