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 roast as partridge

Ain gepratens von Repphunern

Ingredients:

Tools:

  • holczernn das hat ein formm als ein Repphuenn (casserole)
  • zway holcz In der formm zwayer Repphuenr wenn Man die zusamen drukcht das es formm macht als ein Repphuenn (skewer)

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 071vRecipe Nr. 2 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.2, bs1.111, gr1.138, gr1.163, gr1.164, gr1.264, w1.2, pa1.49, pa1.75, er1.1, b1.3Shared ingredients: b4.2, b4.3, bs1.112, gr1.138, gr1.139, gr1.264, gr1.265, pa1.49, er1.1, er1.2, wo3b.58, wo3b.59, wo7a.85, wo7a.86, wo7b.225, wo7b.226Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: show dish

Ain gepratens von Repphunern HAyz dir graben zway holcz In der formm zwayer Repphuenr wenn Man die zusamen drukcht das es formm macht als ein Repphuenn Nym Visch vnd tuee die greatt daraus vnd die schueppen da von vnd hakch die pratten vnder einander gar chlain vnd gewuercz es wol vnd sewd das gar wol mit den holczernn das hat ein formm als ein Repphuenn das prat vnd Spiks mit gruenn hechten protten vnd gib es hin

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