CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Lamprey

Eyn gut fuelle

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 128rRecipe Nr. 28 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: b4.200, b4.201, bs1.248, w1.203, w1.204, m11.29, ds1.28, wo3b.46Shared ingredients: ds1.28Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: -

Eyn gut fuelle Nym lampreden vnd snyt sy an sechs stueck das mittel stuecke mache mynner dann die andern stueck bespreng sie mit salcze vnd leg sie uff eynen huelczen rost brat sie gar nym das mittelst stuecke szo es gar ist gebraten stosz es In eynem moerser vnd thu darzcu ein swarcze rinden brotes die weich In essig vnd thu darzcu gestossen galgan pfeffer vnd Ingwer kuemel vnd muschat blumen vnd negellein wiltu es aber lang behalten szo machs scharff mit essige vnd thu ein wenig honigs darvnter vnd suede es vnd leg die lampreden kalt darein Nach dir wise magstu machen gebraten newen awgen oder was du wilt

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