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.

Goose, roasted, with offal sauce

Eyn gut fuelle

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 127vRecipe Nr. 26 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.27, ds1.26Shared ingredients: m11.27, ds1.26Same ingredients in following recipe: 6Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: roastType: -

Eyn gut fuelle Stosz ein gans an eynen spisz vnd suet das gekrosz nym vir eyer gesoten herte vnd nym darzcu ein brosen schoenes brotes vnd kuemel darzcu vnd ein wenig pfeffers vnd saffrans vnd nym dry gesoten hunes lebern stosz zcu sammen mit essig vnd mit huener sode zcu massen sawer vnd schele czwiboln vnd snyde sie duenne vnd thu sie denne In eynen hafen vnd thu darzcu smalcz oder wasszer vnd lasz sie syden das sie weich werden vnd nym denn sweer oeppfel snyt die kern herusz als die czwiboln gar sint gesoten wirff die oeppfel darzcu das es weich bleibe vnd thu dann das obgeschriben gestossen mit den oeppfeln vnd czwiboln alles In ein pfanne vnd als die gansz gebraten ist Szo zu liede sie vnd leg sie In ein schon fas vnd geusz das Condiment darueber vnd gibs hin




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