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.

Black pudding

ain ander Gemuss das Swarcz ist

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 081vRecipe Nr. 59 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.59, w1.61Shared ingredients: b4.59, w1.61Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: pureeType: savoury

Aber ain ander Gemuss das Swarcz ist NYm kalbs swais machstu das nicht gehaben darczu So nym huener swais Von Iungen huenerrn vnd lass den In wein [82r] sieden Vnd nym ein gesottne henn Vnd hakch die vnd ein halbe semel vnd leg das In den siedunden swaizz vnd lazz wallen vnd wann es erwellt so mach es ab mit honig das es nicht zu suezz noch zeswar sey vnd pespreng das mit gestossen negelein vnd Ingwer vnd mit zukcher . vnd gib es . hin

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