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.

Figs in aspic

Ein Sulcz von Veygen

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 099rRecipe Nr. 188 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.188, w1.191Shared ingredients: b4.188Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: aspicType: sweet

Ein Sulcz von Veygen NIm ein phuntt veygen vnd wasch die schon vnd lass ein wall tuen vnd lazz denn die stingel daran vnd secz In ein schussel das die Stingel auff chernn Wann sy nue gesotten sein vnd solt haben haussen plater ein lott vnd sewd die In gutten wein der welhischer . wein sey Nun nym die pruee da die veigen In sein gesotten Nun nym vil du ir pedorffst . an die veigen das mach mit gutten gewurcz vnd Saffran das nicht zuvil das die veigen pedekcht sein mit der pruee gib . Sy hin

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