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.

Chicken calws with veal dumplings

Ein essen von huennernn fuezzen .

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 093rRecipe Nr. 144 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.144, w1.148Shared ingredients: b4.144

Categories:

Main ingredient: meatPreparation: dumplingsType: -

Ein essen von huennernn fuezzen . NIm laettig fuezz von Iungen huennern nym ein guet mager Chalppfleisch vnd . hakch das chlain vnd mach das ab mit guetten gewuercz In die full wirff gancze Negel wildu es auff ein essen haben So nym zway ayr . daran vnd wann die full peraitt ist vnd daz es auch nicht dwnn sey so mach denn chlaine [93v] knodlein dauon so tue denn die full In die chlaen vnd nym ein fleisch pruee vnd lass wol sieden . In einer phann . So tue denn die claen darIn vnd wenn sy nue gestrekcht sein So nym ein kessell vnd tue darIn ein raine prue vnd tuee die peallein In die fuezz . vnd tue sy Indie haissen pruee So werden sy chrumpp das sy peleiben vnd lass sy sieden vncz an die stat . mach ein geliberte pruee daran vnd lass nicht versieden gib es hin

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