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.

Gingerbread sauce

Metadata:

Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 235vRecipe Nr. 36 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.120, b6.30, br1.36, gr1.257, gr1.53, h2a.5, h2b.3, w1.124, w4.115, bs2.4Shared ingredients: br1.36Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: spicesPreparation: sauceType: -

So nim ains gueeten lebczelten vnd sneid in duenn vnd prenn in ab alz ain pheffar prat vnd sewd in in wein in einer phann vnd treib ez durich ain tuech alz ain pheffar vnd nim dar vnter zymy vnd ingwer alz vill daz ez haiss ain stuepp vnd ein wenig honigs daz ez dester sueesser sey da mit wels aber in air phann vnd gew dann auff ain salsen schueschell vnd ain zuekkar dar auff

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