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, steamed with garlic sauce

Von einer Iungen gense

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 130rRecipe Nr. 43 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.45, ds1.43Shared ingredients: ds1.43Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: -Type: -

Von einer Iungen gense NIm ein Iunge gansz die nicht alt sy nym usz das kroesz snyt abe die fluegele vnd die diech steck sie in eynen Irdenen hafen der enge sy gewsz wasser daruff das sie betuchte secz sie uff eynen drefusz der vnden offen sy bedecke den hafen das der bradem icht usz gee sewde das kroesz sunder vnd salcz die gansz vnd sewde die gansz In dem sode bisz sie vilnach trucken sy vnd gar sy gesoten szo nym denn suesze milch vnd sechs tottern vnd tzwey haubt knoblauchs die grosz sint vnd schele die schoene vnd stosz die mit ein wenig salczes vnd menge das mit der milch vnd mit den tottern vnd thu auch saffran darzcu vnd geusz das condiment uff die gansz las sie erwallen vnd gib sie hin

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