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.

Pig's offal

EIn gut spise

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 126vRecipe Nr. 21 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.22, ds1.21Shared ingredients: m11.22, ds1.21Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: -Type: -

EIn gut spise NIm gesoten swinsdarm vnd den magen snyd die gesoten darm In vier teyl die lenge vnd die cleynen darnach vnd snyde die gefuege als die rymen vnd den magen snyde auch smal vnd snyt denn beide magen vnd darm ytweders ueber twerhes so du kleynst wilt nym petersilien poley vnd mynczen salbey gesoten eyer herte vnd schon brot kuemels allermeist vnd ein wenig pfeffers vnd ein ey zcu der schuesseln ides mal mit essige vnd mit gutem sode alszo das es nicht zcu swer werde vnd guesz es uff die kaldiment vnd thu smalcz darzcu lasz es erwarmen vncz es dick werde gibs hin vnd versalcz es nicht

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