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.

Suckling pig, stuffed, and roasted

Von der Spensaw ain guet essen .

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 109vRecipe Nr. 248 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.248, w1.249Shared ingredients: b4.248, w1.249Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: show dish

Von der Spensaw ain guet essen . VOn dem Spen Vaerlein vnd von anderen tieren Nym ein Spen Vaerel vnd prott es chuell spalt . es enczway an dem hawpt vnd rawmm mit einem holcz die hawtt von dem fleisch So nym denn das vorige vnd drew herte . ayr vnd zway waiche ayr vnd schon prott Saffran pheffer salcz . hakch das chlain vnd tuee gesnitten spekch darczu vnd full das vearlein vnd stozz es an ainen spis betwinge die fuezz vmb den spis prott es vnd petreawff es dikch mit smalcz wenn es wol geprotten ist So gibs hin

*Suckling pig skin, stuffed with suckling pig* (Subrecipe Nr. 1) [cooking recipe] Nym ein vearlein vnd tuee Im aus das fleisch vnd die pain pis an die chloen also das daz hawpt vnd die chloen peleiben an der hawtt vnd sneid das fleisch . vnd lozz die pain aus vnd hakch das fleisch klain vnd air vnd weiss prott spekch salcz vnd . gewurcz vnd mach ein full vnd full die hawt das sy werd als ein Vearlein vnd fulle es nicht zu voll vnd neae es wider zw . vnd leg es In ein wallunden kessel vnd [110r] Lass es sieden vil nachent gar vnd leg es auff ein hulczein rost vnd prat es chuell vnd . gib es hin versalcz nicht

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