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.

Eggs, riced

Ain gemuess von Ayeren

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 081rRecipe Nr. 56 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.56, w1.58Shared ingredients: b4.56Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: pureeType: sweet

Ain gemuess von Ayeren NYm zway vnd dreyssigk ayr sewd Sy hertt das weyss nym dauon das hakch chlain vnd stozz den Rain vnd ein vein semel mell Nym darczu das solt du durch ein tuech slachen vnd zukcher vnd ein wenig salcz tuee daran die tutter soltu pesunder stossen vnd nym auch ain wenig mell darczu vnd . Saffran tuee daran vnd zuker vnd solt es . durch ein tuech faeeen Vnd zu yedem muess . mustue ein tegell haben der sol yegleicher drew locher haben Das weyss soltu pesunder In ein tegel tuen vnd die tutter pesunder . In ain tegel Nu mustu ein reachel haben zu yegleichen tegel Das man es damit durch reyzz vnd das soltu truekchen das die wuermel als lankch werden als praitt die schussel ist vnd zeuch ain von dir vnd den andern zu . [81v] dir vnd mit dem hor auf Nwnn nym die weissen tegel vnd czeuch chrewcz weis hin vber nach der leng vnd deen Im das gelb . das streich hin vber vnd nymb aber das weyzz vnd nach dem weyssen das gelb die weill du ichts habst

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