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.

Salmon, baked in a dough sheet

EIn Spise von eynem lachse

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 126rRecipe Nr. 19 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.20, ds1.19Shared ingredients: ds1.19Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: -Type: -

EIn Spise von eynem lachse NIm einen lachse vnd schabe Im abe die schuppen spalde In vnd sneit In an stuecke hacke peterlin salbey nym gestossen Ingwer pfeffer enys salcz zcu massen mach eynen derben teyck nach der grosse der stuecke vnd wirff das krut uff die stucke vnd bewircke sie mit dem teyge kanstu sie gestempfen In ein forme das thu Also magstu machen hechte forhelen brasmen vnd back itlichs besundern In synem teige Ist es aber ein fleisch tag szo magstu machen huenre rephuenre tuben vnd fasand als ob geschriben stet hastu die forme vnd backe sie In smalcz oder sewd sie In den obgeschriben formen nym von den huenren die brueste vnd ander gut fleisch szo wirt die kunst dester besser vnd versalcz nicht

Ds1 - "Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°"