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.

Garlic sauce

Metadata:

Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 235vRecipe Nr. 37 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b6.24, br1.37, br1.37#sub1, bs1.144, k1.135, so1.109Shared ingredients: br1.37Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: pureeType: -

So nim mandel alz vill dw sein pedarft vnd chern vnd ain geriben semell ain wenig vnd sneid den chern vnd stozz ez durich ein ander vnd zewch durich denn [236r] mit wein vnd mit esseich alz dikch alz dw wild so ist ez perait

*Garlic sauce* (Subrecipe Nr. 1) [cooking recipe] Oder laz ez vmb denn chern peleiben vnd nim ain wenig chnoblach fuer den chern vnd tw alz ich vor gelernt han vnd nim dar an gewuercz vnd saffran so ist ez perait

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