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.

Veal as chciken puree

von einem gestossen hunermuess

Metadata:

Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605Source Collection: Db1, fol. 102vRecipe Nr. 47 Dating: 1469-1474 and beforeOrigin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: db1.47Shared ingredients: br1.33, bs1.191, gr1.224, db1.47, wo3b.138Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: pureeType: -

von einem gestossen hunermuess Wildw machen ein gestossen huner muess von einem chalb fleysch So nym ein kelberein pratten der nit [103r] newleich geslagen sey vnd das dannoch wol smeck vnd strae das wol ? vnd stozz es in einem mosrer vnd ein wenig semelen dar vntter vnd zeuch es dan durch mit wein vnd mit pruee als ein ander mueslein vnd wel es ab mit ayeren vnd mit stupp vnd mit saffran als ein ander mueslein

Db1 - "Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605"