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

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Fish puree

Ein ander gemueess

Ingredients:

Tools:

  • No tools mentioned

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 091vRecipe Nr. 127 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.127, b4.82, bs1.211, bs1.237, h2a.19, w1.131, w1.85, w4.39, pa1.37, so1.4, wo7a.122, wo7a.126, wo7b.87, wo8.71Shared ingredients: b4.1, b4.127, b4.184, b4.190, b4.2, b4.3, b6.23, b6.5, br1.5, br1.6, br1.8, bs1.112, bs1.234, bs1.246, bs1.246#Alt_ingredient_1, bs1.36, gr1.107, gr1.107#Alt_ingredient_1, gr1.138, gr1.139, gr1.163, gr1.164, gr1.203, gr1.264, gr1.265, k1.55, pa1.1, pa1.49, so1.4, w1.1, w1.131, w1.186, w1.2, w1.3, w4.50, w4.51, bs2.29, db1.11, db1.13, er1.1, er1.2, wo1a.96, wo3b.160, wo3b.162, wo3b.1, wo3b.58, wo3b.59, wo7a.118, wo7a.119, wo7a.120, wo7a.121, wo7a.122, wo7a.123, wo7a.85, wo7a.86, wo7b.19, wo7b.19#sub1, wo7b.225, wo7b.226, wo7b.229, wo7b.2, wo7b.2#sub1, wo8.289, wo8.71, wo9a.56Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pureeType: savoury

Ein ander gemueess NIm die drwmer die nicht graet haben douon machstu wol ein muess machen oder ein gepachens .

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