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.

Eel skin, stuffed with eel

Von dem Aell

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 101rRecipe Nr. 199 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.199, b4.226, w1.202, w1.227, k1.19, m11.40, ds1.39, wo1a.66#sub1, wo3b.127#sub1Shared ingredients: b4.199, w1.202, wo1a.66, wo3b.127Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: show dish

Von dem Aell NIm ein frischen All . treib Im ab den sleyim In chaltten aschen lass die hawt pey dem kopph vnd zeuch . die vber den zagel das sy nicht ab her . komb hakch Saluay petersill darczu gestossen Ingwer pheffer Aneys Salcz wirff es auff den All vnd zewch die hawtt wider vber pespreng In mit salcz leg In auff ein rost prat In gar gib In hin So . du die hawtt ab geczogen hast . So sneid Im ab das haubt vnd sewd In lazz aus die greatt vnd hakch den All vnd nym ayr Saluay vnd schon prott pheffer Ingwer Aneys Salcz damit full die hawt nicht [101v] Vol full das haubt auch prat In gar vnd . gib In hin

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