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.

Pastry with sauce

mach in hert alz zw ainem haydnischen pachen

Metadata:

Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 233rRecipe Nr. 20 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.20Shared ingredients: br1.20Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: -

So mach in hert alz zw ainem haydnischen pachen . vnd mach auch pleter cherblein alz haydnisch pleter vnd sneid dar ein snite die da sein alz ein vingaer vnd versneid die pleter nicht an den ortern . vnd la sy gancz vnd nim ain morsaer mit smalcz vber halb vnd secz den haizz daz er wellig werd vnd nim ain ezz loffel in die hant oder ein staebel daz alz groz sey da mit reich die pleter an alz dw sew gesniten hast vnd leg ye ains hin an vnd vber leg daz ander vnd wirff ez ab dem holcz in den moersaer vnd la ez pachen vnncz dich sein genueg sey im sein not so cher ez vmb in dem morsaer vnd la ez aber pachen alz lang dw wild vnd mach dan ein gutt suppen [233v] dar czw von honig vnd von guetem gewuercz vnd nim dar zw ein wenig weins vnd esseich daz ez durich daz honig piczell . vnd stra dar ein ein wenig walisch weinper . vnd geuz die suppen auff daz pachen . wenn dw ez welst an richten so ist ez perait






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