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.

Pike roast

Ain Anders von ainem hecht

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 075rRecipe Nr. 16 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.1, b4.16, w1.1, w1.16Shared ingredients: b4.16, w1.16Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Ain Anders von ainem hecht NYm ein hecht lazz die greatt dauon nym den visch vnd hakch In chlain gewurcz in rain Nue nym die full halbe vnd fuell den zagel damit cher dem zagel das Inner heraus vnd prat In sanfft vnd mach die full vaist vnd nym das ander tail der fuell vnd reib ein wenig prats darvnder Oder mel hakch das durch einander vnd slach es zu samen vnd mach ein pratten dauon pestekch es mit negelein gibs hin

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