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.

Fish, how to boil

wie man dy visch sieden soll

Item wilt wie man dy visch sieden soll aller lay visch sewd in wasser nicht vollen gar salcz sy czw wassen gewß ab das prod vnd gewß wein wider dar auff so nym czwiffol vnd hack dy chlain vnd laß sy sieden waich in olein vnd ain chlain wasser vnd gewss sy auff dy visch vnd sew sy vollen gar vnd thue dar czw pheffer ymber chumel saffran temperir das nach dem gesmachen sewd sy eben [35v] dick vnd gib sy hin

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"