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.

Parsley, grow instantly

WIldu das dir petersil wachs ee das . die huener sieden

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 110rRecipe Nr. 249 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.249, bs1.284, w1.250, b1.75, b1.76Shared ingredients: b4.249, w1.250Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: -Type: show dish

WIldu das dir petersil wachs ee das . die huener sieden So nym pettersill der nicht Verr gewachsen sey vnd . der sam muees halber hewrige sein vnd . halber vierdig den soltu legen In einen rotten wein da lass In zwelff tag Innen sten So . solt du nemen der erden daer aus gewachsen sey vnd nym wein Reben vnd prenn die schon vnd mach aschen daraus vnd Nym ein pon strae vnd prenn das schonzu aschen von dem pon stra vnd von den reben geleich vnd zwir alsuil erden darczu da der pettersil auff gewachsen sey vnd meng das durch einander mit Regen wasser nicht gar zu kalt nym ein haffendekch vnd leg die erden darauff vnd tuee den sam darIn das es nicht zuuil sey Vnd strew die erden darauff das der sam pedekcht sey Vnd lazz es also ein weil sten vnd lass die huner sieden So wechst der pettersill ee die huner gesieden

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