CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Sour cherry wine

kyrßwyn

Metadata:

Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. oct. 477Source Collection: B5, fol. 046vRecipe Nr. 1 Dating: 1424-1427Origin: area of Beßlich on the RhineLang: Franconian

Similar recipes:

Same title: b4.266, gr1.237, w1.267, b5.1, wo3b.148, wo3b.149Shared ingredients: b5.1Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: drinkType: -

Ad faciendum vinum cerasatum Wollent er machen kyrßwyn So sollent er namen gruß kyrßen id est amerellen dy sal man dredyn dar nach neym den getreden win vnde tu en in eyn czuberlin Vnd neym dan das trittel als vil honiges vnde duent das honig yn eynem keßel vnd laßent es eystunde syden vnde gar reyne schumen vnde wan daz gescheicht so laz das honige also syden inden kyrßwin schuten vnde las dan .2. kuechte dar obersten vnde rurer biß das es kalt wirt vnde wan ys kalt wirt so dunt ez yn eyn feßelin vnd laßent dan eynnen knecht .4. ad .5. dage alle tage eyne stunde ruren wan das ge schecht so neme man dan der pesten worcze dy man gehaben mag Zymen yneber negelyn vnde s henkynt dy wurcze in eyn seckelin alse gancz indas feßelin vnde so der wyn ye alter wirt so er ye peßer wirt

B5 - "Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. oct. 477"