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.

Almond cheese, boiled

Ein fuelle

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 129vRecipe Nr. 41 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: ds1.41Shared ingredients: ds1.41Same ingredients in following recipe: 0Same tools in following recipe: 2

Categories:

Main ingredient: nutsPreparation: boiledType: -

Ein fuelle NIm mandelkern mach In schoen In sidem wasser vnd wirff sie In kalt wasser lisz die garsten usz vnd stosz die besten In eynen moerser als sie veist begynnen zcu wer den szo sprenge daruff ein kalt wasser vnd stosz die faste vnd menge sie mit kaldem wasser eben dicke vnd ring sie durch ein schoen tuch vnd thu die huelsen wider In den moerser stosz sie mer vnd ringe sie gancz usz vnd die milch schuet In ein pfann vnd halt sie ueber das fewer vnd thu darzcu ein eyer schalen vol wynes vnd rueres wol vncz das es geside nym ein schoen buettel tuch vnd legs uff rein stro vnd gusz daruff die milch bisz das sie wol vbersige was denn uff dem tuch blibe da von mache einen kese wiltu buttern darusz machen szo lasz ein wenig saffrans do mit erwallen vnd gibs hin als buttern oder kese

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