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.

Fake leg of chicken from chicken breast

Ein essen von huennernn

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 098rRecipe Nr. 182 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.182, w1.184, w4.101Shared ingredients: b4.182, w1.184Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: show dish

Ein essen von huennernn NIm drew huenner auff ein essen lass das praettig als dauon vnd hakch das klain mach es mit gutten gewuercz vnd mit peter sill vnd nym geribens prott darvnder vnd chlain gehakchten Spekch vnd ayr vnd hakch das durch einander Nym die pain von den huenern mach die pellein In der hannt vnd verpirg die pain darIn das es vnden ein wenig fur gen leg sy In ein wallunde pruee die nicht versalczen sey vnd lazz sy sieden an die stat vnd hakch spekch vnd peter sill daran gibs hin

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