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

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Fish roast, larded with egg white

ain gespikchten praten von vischen

Metadata:

Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 231rRecipe Nr. 8 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.8, db1.13, wo3b.162, wo7a.120Shared ingredients: br1.8, wo3b.162Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: show dish

der ain gespikchten praten von vischen wil machen Der nem her vnd schuepp ein fisch vnd sneid dez praetz her ab so er maist mueg also raechs vnd nem dan den grat vnd sied den da daz ander an hanget vnd loz daz prat gar da von vnd nim dan die zway gepraet vnd hakch sy durich ein ander vnd nem saffran vnd gestupp vnd ein wenig geribner semel vnd doch zway ayr zw einer schussel vnd daz doch vest vnd starch sey vnd nim daz geprat vnd mach dar auss ein praten alz er dir geuall vnd la den praten ab einem prettlein vallen in ein siedunt pruee vnd nim dar czw ein phannen die dir gerecht sey alz er dan wol gesied . so stoz in an ein chlains spissel vnd vber zewch in mit roten tuttern an dem spizz gen dem fewer vnd nim eins weissen ais daz hert gesoten sey vnd sneid ez chlain alz ein spekch vnd spikch den praten da mit so ist er perait






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