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.

Almond hedgehog, red

Von einem Rotten Ygel .

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 078rRecipe Nr. 38 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.38, w1.40, wo3b.156Shared ingredients: b4.38, w1.40Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: aspicType: show dish

Von einem Rotten Ygel . NIm ein phunntt veygen vnd wasch das mel dauon vnd lass sy wider trukchen werden vnd hakch sy den klain vnd stozz sy denn wol mitt gutten gewuercz vnd tue Saffran daran [78v] So wirt es rott vnd des zukers solt du nicht vergessen . vnd wenn er chlain gestossen ist So sol er In slachen zusamen vnd mach ein ygel Daraus vnd pestekch den den schon mit silbrein negelein das sullen sein poerster sein ein feygenn gib Im In denn mund

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