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.

Cabbage with meat and cheese

Von Iungen weissen krautt

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 086vRecipe Nr. 89 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.89, w1.92, wo1a.32, wo3b.90Shared ingredients: b4.89, w1.92Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: boiledType: savoury

Von Iungen weissen krautt NIm Iunges weiss krautt vnd sneid es zu spalten So leg es In den topph vnd lass . es sieden vnd gews das wasser ab so hab gesottens fleisch In einem anderen toph scheffeins oder Rindreins vnd leg das chrautt denn zu dem fleisch So nym ayr die hertt vnd schell sy vnd roest Sy denn gancz In einer phann Wenn das chrautt vnd das fleisch nahent gesotten So tue die ayr darIn Vnd hertten keas vnd lass . das aber miteinander sieden vnd mach das gar vaist wildu es aber machen nicht mit fleisch So leg darauff ayr als vor gemacht . In der phann mit dem keas vnd gibs hin

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