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.

Chicken stomach and liver scrambeled eggs

Ein getrachte heyst laxis

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 130rRecipe Nr. 42 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.43, ds1.42Shared ingredients: ds1.42Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: poultry offal poultry offalPreparation: pan fried panfriedType: -

Ein getrachte heyst laxis NIm huener lebern vnd magen snyt abe das herte das gute snyt duenne mache es gar In smalcz zcu slahe eyer vnd thu darzcu pfeffer vnd kuemel salcz zcu massen mach eyne pfann heysz vnd veits als man eynen kuchen woelle backen vnd schuet die eyer darein vnd ruer das alles zcu sammen das es alles bleibe weich szo nym abe die pfann mach In schoen mit eyner schynen haldes wider ueber das fewer vnd maches veist vnd thu das musz gancz In die pfann druecke wol das es gancz bleibe an eynem stuecke vnd lasz es backen vnd wenn es gar sy gebacken szo gibs hin das heist laxis Alszo machstu auch machen Iunge huenre lampfleisch szo mans clein sneyt

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