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.

Chicken stuffed French toast, batter fried

Ein gepachens von hunner fladen

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 106rRecipe Nr. 228 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.228, w1.229Shared ingredients: er1.50, wo1a.78, wo3b.136, b4.228, b6.2, bs1.226, gr1.80, gr1.84, w1.229, m11.12Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: deep friedType: -

Ein gepachens von hunner fladen NIm geprattne hunerr zu leg sy gancz nym weis prott mach ein duennen ayr taig Saffran vnd pheffer stozz vnd tuee das zu samen vnd tue es In einen moser mit einem frischen smalcz vnd stozz das alles vnd ebens eben mit einem loffel vnd tekch es eben mit [106v] einer schuessel zu vnd ker den Moser dikch gein fewr das er geleich hais hab vnd peleib wenn er hertt wirt so seich ab das smalcz vnd schutt das hin auff ein schuessel vnd gib es hin vnd versalcz nicht

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