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.

How to preserve meat

Von Grunn fleisch pehalten

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 107vRecipe Nr. 237 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.237, w1.238Shared ingredients: b4.237

Categories:

Main ingredient: meatPreparation: -Type: household tip

Von Grunn fleisch pehalten WIldu fleisch pehalten von sand Mertteins tag vnczt auf den Suemer . es sey rindrein oder kastrawnein oder Sweinein yegleichs soltu legen pesunder das soltu salczen schon vnd peruer es nyndter mit den henntten dem sweinein Soltu abslachen sein fuezz pey den knye vnd sneid Im die oren ab wieuil der pehalten wild als uil nym ir vnd lass sy In dem salcz ligen drey wochen also gancz Nym sy nicht In die plossen henntt vnd die Sulcz gewzz der von In ein kessel oder phann vnd sewd die Sulcz schon vnd schawm sy So wirt sy lautter als ein wein vnd nym ain chlains vaessel vnd tue die fueezz dar Inn vnd die oren der . [108r] der Sulcz muess als uil sein das man es damit dekch vnd huell es zu vnd lass es sten vnd gee nicht zu vil darczu