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.

Damson puree

Ein essen Von phlawm gemueess

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 092vRecipe Nr. 136 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.106, b4.136, w1.110, w1.140, w4.9, m11.10, ds1.10Shared ingredients: b4.136Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: sweet

Ein essen Von phlawm gemueess NYm chriechen So sy zeittig sein vnd tue sy In ein Irdein haffen . vnd gews darauff wein oder wasser das . Sy wol zu kumen . vnd lass syeden vnd . stozz Sy dann . das die nicht presten vnd slach Sy durch ein syb vnd tue ein snitten prots . darzu vnd honig vnd lazz es zergeen vnd tuee dar zu wasser vnd wein vnd gews es zu dem muss vnd tue darczu trukchen gestossen kraut also machstu auch wol machen kersenmuss oder . spenling muess .

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