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.

Egreasing chicken aspic

Ein Sulcz von huenern

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 100vRecipe Nr. 194 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.194, w1.197Shared ingredients: b4.194

Categories:

Main ingredient: poultryPreparation: aspicType: kitchen tip

Ein Sulcz von huenern NIm vnd sewd Iunge huenr in essech vnd . nym ir fuezz damit vnd merkch das . man alle die huenr die man zu Gallratt machen wil So lassen halben weg In essaech vnd paide Iunge huner vnd alltt nach der wall der Suppen ist aber die Gallratt zu vaist oben wenn sy gestett gews siedunts wasser darauff so wirt sy lautter vnd naig die schuessel an ein seytten das daz wasser kain weyl darauff peleib oder Sy zugieng