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.

Fish aspic

Von Vischen

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 100vRecipe Nr. 197 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b3.12, b3.16, b4.197, gr1.96, w1.200, pa1.50, pa1.89, er1.47, wo1a.62, wo3b.123, wo3b.66, wo7a.113, wo7a.114, wo7b.15, wo8.154Shared ingredients: b4.197, w1.200, wo3b.123Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: aspicType: savoury

Von Vischen NIm frisch Hecht pearsch vnd ander guet [101r] Visch die du In der Gallratt haben wild Schuepp Sy hakch sy zu Stukchen leg sy In ein schaff gews daran wein vnd essech zu massen sawber salcz Sy sewd sy schon So sy gesotten sein So tuee darIn gestossen Ingwer Czymey Galgant Negelein anis pheffer Temperir es nach dem gesmach das es guet werd lazz er wallen mit den vischen leg die visch Inn schussellen vnd lass sy er chaltten vnd sy gesten

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