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.

Sauce, black

Von ainer Swarczen Geyslicz

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 078vRecipe Nr. 40 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.40, w1.42Shared ingredients: b4.40, w1.42Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Von ainer Swarczen Geyslicz NYm ein phunntt weinper vnd Reyb die schon das sy chlain werden du solt nemmen Schifflein von leczellten gemacht magstu Ir nicht gehaben So nym ein anderen leczellten vnd sneid in duenn vnd prenn In Swarcz vnd lazz In kalt werden vnd stozz In gar klain vnd fae In durch ein pheffer sib das solt du dar an tuen als uil das sein genug sey vnd solt haben ein phuntt honig vnd solt das daran tuen vnd guet gewuercz auch daran tuen [79r] mit der Geyslicz solt du die Temperieren vnd durch slachen vnd solt sy In Im sieden lassen wol weissen Ingwer tue auch dar In vnd . rueer es wol ab Wenn sy zu dikch wel werden So gewzz Rumanyer darvnder Vnd gibs kalte . hin

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