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.

Rheingau chicken

Von gebraten

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 131rRecipe Nr. 50 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.53, ds1.50Shared ingredients: m11.53, ds1.50Same ingredients in following recipe: 7Same tools in following recipe: 2

Categories:

Main ingredient: poultryPreparation: roastType: geo

Von gebraten Man sal ein hun braten vnd roeste ein uemsnyten von eyner semelen vnd backe disz rot In smalcze vnd snyt pissen als zcu eynem brote muesz zcu liede das hun clein vnd brat sechs piren mach ein condiment von win vnd von honige do ryt dein wuercze ein pfeffer vnd anys vnd mach ein plat von fuenff eyernn slach sie In die pfannen vnd leg denn iens darIn suenderlichen vnd leg denne das blat zcu samne vnd deck ein schussel daruff vnd kere denn die pfannen vm snyt oben durch das blat vnd geusz das condiment darein vnd begeuesz das blat nicht Disz heyssen huenre von ruckawe vnd gibs hin




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