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.

Pike, prepared in three ways

ein andern hecht

Metadata:

Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 233rRecipe Nr. 19 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.19, wo3b.171, wo8.94Shared ingredients: br1.19, db1.24, wo3b.171Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: complexType: show dish

wild ein andern hecht machen So nim in her vnd pach in vmb daz hawpt da mit sewd in ander mitt mit ainem nassen tuech . vnd sewd ain wein in ainner phan . vnd gews in auff daz tuech da dw den fisch sieden wild . daz treib vncz er sein genueg gewinn . vnd leg in dan twerich auff zwen ziegell stain alz vorr vnd er roch sey . nach dem zagel mit einem melb alz einem andern pachen visch . vnd nim ein haizz smalcz in ain phann da mit peslach den visch vncz er sich pach so ist er perait

Br1 - "Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)"