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.

Bread, stuffed, and roasted

Ein Anders gepachens

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 103rRecipe Nr. 209 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.209, w1.211, k1.91, so1.66Shared ingredients: b4.209Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: breadPreparation: pastryType: -

Ein Anders gepachens NIm ein semel ein prott das nicht zu New pachen sey das sneid duenn nach der twirich nicht . nach der prait nue nym zwayerlay full die ain mach gruenn die ain mach Swarcz pestreich mit der ain full ain stunden macht du nicht ein gruenn haben So nym gell vnd . [103v] gell vnd streich es auff die snitten So mach ain taig er sey von ayren oder von wein do zeuch denn die scheiben durch leg zwo scheyben auf ein ander vnd pachs vnd streaw ein zukcher darauff

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