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.

Suckling pig, roasted

Ein gefuellet ferhelin

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 124rRecipe Nr. 9 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.9, ds1.9Shared ingredients: ds1.9Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: show dish

Ein gefuellet ferhelin Eyn gebraten gefuellet ferhelin mach also Nym ein ferhelin [124v] das dryer wochen alt sy vnd bruee das kuele vnd czuehe Im das hare alles abe vnd zcu snyd die hut nicht so sal man Im vmb den Rans die hut lassen vnd loese beyde gepein vnd fleisch abe vnd alles das es In dem libe hat an die kloen die es nyden an den fussen hat vnd nym des fleischs das darusz geczogen ist wol als czwey eyer vnd seude es vil noch gare vnd nym dann das vnd speck vnd hack es vntereinander vnd thu rowe eyer darzcu vnd eynen snyten brots vnd peterlin krut vnd salcz es zcu massen vnd fuelle damit das ferhelin nicht alczuuol vnd forne den munt vnd legs sanffte In eynen kessel lasz es erwallen das die hute ich zcu breche So nym es denn vnd leg es uff eynen huelczen rost vnd brate es sanffte als es denn wol geroest sy szo nym ein bret vnd leg es daruff ln ein schuessel mache uff das bret vir stecklin vnd cleyde das pret mit eynem bloet von eyernn vnd secz das fercklin dar uff cleide es auch mit eynem blot vnd lasz Im die oren vnd den rueszel herusz geen




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