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.

Opium poppy cheese

Ein keas von magen

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 082vRecipe Nr. 63 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.51, b4.63, w1.53, w1.65Shared ingredients: b4.63, w1.65Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: seedsPreparation: analogueType: show dish

Ein keas von magen NYm magen vnd mach den zu milich das ir genug sey zu einem essen vnd nym ein lott hawsen plater vnd sewd sy das sy zergee In einem wasser da slach es mit durch Wann du es nu durch geslagen hast . So sol die milich als dikch sein als die mandel milich gews die milich an die hausen plater vnd rueers durch einander vnd tue ein zukcher daran versalcz nicht vnd sol suezz sein Nue gews In In ein schussel die nicht . ze weitt sey als ein keas napph Wann es nu kalt worden ist So wirt sy hertt so tuee den kes auff ein ander schussel vnd pestekch den keas mit nuss kernn vnd wild du gernn So sneid In zu vier stukchen vnd mach ein suesse mandel mich oder ein nuss milich darczu vnd gib es hin

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