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.

Deer head, stuffed

ain rech hawp

Metadata:

Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 230rRecipe Nr. 3 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.3Shared ingredients: br1.3Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: game offalPreparation: bakedType: -

der ain rech hawp machen will Der schol ez von erst schon sengen vncz daz ez zeruellet so man ez sneyden well vnd schol daz pain auz chlewben vnd schol daz prat vnd die hawt chlain hakchen vnd schol ez mit aiern vnd mit gewuercz vnd mit wein machen so nim dan die vir pain vnd vnd schol dan die oben zway fuellen mit dem hiern vnd schol daz hiern mit herten churner hachen vnd mit weinpern vnd mit wurczen so er pest mag . vnd schol zw vir pain machen gueter pleter vir von ayern vnd schol ein gutt gehakch machen von fleisch vnd schol daz in die pleter legen vnd schol die pleter vmb die pain slahen daz die pain da mit gefuelt wern so ist iss perait

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