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.

Roe-deer blood puree

Wie man macht ein Rechmuess

Metadata:

Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605Source Collection: Db1, fol. 103rRecipe Nr. 48 Dating: 1469-1474 and beforeOrigin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.34, h2a.37, h2b.21, w4.36, bs2.22, db1.48, wo3b.139Shared ingredients: db1.48, wo3b.139Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: game offalPreparation: pureeType: savoury

Wie man macht ein Rechmuess wer wil machen ein Rechmuess Der nem einen letzelten als vil dw wild vnd prenn in auf den cholderen als ein pfeffer [103v] prott vnd sewd in dan in einem wein als dick dw mugst wen dw in durch ein tuech streichst so waschs es dan in dem Rech swaiz vnd lass es syeden auf cholen in wein dw wild Nym auch ein wenig honig dar ein das es suez sey vnd ob es dir zu duenn sey so hilf ym mit ein wenig geriben prot vnd smaltz es

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