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.

Apple fried dumplings

Eyn cluge spise

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 130rRecipe Nr. 44 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: b4.224, w1.225, m11.46, ds1.44Shared ingredients: ds1.44Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: dumplingsType: -

Eyn cluge spise Wiltu ein cluge spise machen Slahe eynnn duennen teygk von eyern vnd von schoenem melbe mach das [130v] dicke nym schoen brot ryb das schele sawer oeppfel scharb sie groeber denn speck uff huenre die menge darzcu nym eynen loeffel vnd fuelle den teyck vnd teyl es gleich vnd brat den In smalcz oder In buttern ab es nicht fleisch tag ist vnd gibs hin




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