CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Goose, roasted, with sauce

Ain essen von ainer Gannss

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 109rRecipe Nr. 247 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.247, w1.248Shared ingredients: b4.247, w1.248, m11.27, ds1.26Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: roastType: -

Ain essen von ainer Gannss NIm ein Gannss stozz sy an ainen spiss vnd sewd das kross Nym Vier hertte ayr diee nym Vnd ein prosen prots vnd chuemb vnd ein wenig pheffer vnd Saffran vnd drew gesnottnew huner lebernn vnd mal das zu samen mit essech vnd huner pruee zu massen fewr vnd schell zwiual vnd sneid sy duenn vnd tue sy In ein haffen vnd tuee darczue smalcz oder wasser vnd lass sieden das sy waich werden vnd nym vier ophel vnd sneid die chernn aus als zwiual gar gesotten sein vnd tuee opphel darczu das es waich . [109v] peleib vnd Tuee denn das gemallen vnd die oephel vnd die zwiual all in ein phann vnd als die ganss geprotten ist So leg sy vnd tuee sy In ein schon schussel vnd das Condiment darvber . gib es hin versalcz nicht

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