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.

Partridge roasted, served cold

Aber ein anders von dreyn Repphunern ein kalts essen

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 095rRecipe Nr. 156 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.156, w1.158Shared ingredients: b4.156, w1.158Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: roastType: -

Aber ein anders von dreyn Repphunern ein kalts essen NYm drew gepratttne repphuner vnd lazz chalt werden vnd slach denn yegleichs . einzway vnd nym ein weyzz semeleins prott . das prenn zu einem pheffer . vnd das nicht swarcz sey vnd nym essach vnd wein tu den dar an vnd ein honig tue auch daran mach ein guttes . chlebunds . phefferel vnd tu Im recht mit aller lay gewurcz vnd mit saffran vnd nymm ein vierdung weinper . vnd swaicz die schon vnd . zway latt mandel . das tuee daran vnd ruer sy durch ein ander vnd gewzz das daran vnd lass es sten darIn dekch sy zu das icht . veriehen vnd gib sy chalt

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