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.

Beef puree

Aber ain gemuss von Rinttfleisch

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 084vRecipe Nr. 77 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.77, w1.79Shared ingredients: b4.77, w1.79Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pureeType: savoury

Aber ain gemuss von Rinttfleisch NIm Rinttfleisch Es sey gruenn Oder gedigen das lass vorsieden hakch es chlain du muest ein swaiz von huenern oder von einem lampp haben So ruer es als lang das es walt nym essech vnd tue den swais darIn . vnd ruer es . das erwellt das gehakcht fleisch tue daran als uil das es genueg sey [85r] ein prat reib darIn Vnd ain rain smalcz tue daran So wirt es slaecht von vnd Ein wenig gewuercz tue daran so smekcht es wol wann du an richtest So strew . ein puluer daran

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