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.

Sour cream pastry puree

Ein ander gemuess .

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 093vRecipe Nr. 145 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.145, w1.149Shared ingredients: b4.145Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: dairyPreparation: pureeType: savoury

Ein ander gemuess . NYm Sawren milichraem mach ein taig von ayren vnd von semel mel Nym zwier als uil milichraems das . es nicht zu duenn werd In rechter mass gewzz In ein smalczige phann . zeuch es ab auf kolren das nicht stinkchund werd Nue nym ein verglastes reindlein mit ein winczigen smalcz vnd . tuee das gemuess in das reindlein das vecht raem secz es auff ein koll Wenn du es wild anrichten So lass den raem von dem poden vnd . leg In auff das gemuess Wildu es In dem reind lein geben So strew gewurcz darauff vnd gib es hin versalcz nicht

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