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 with liver sauce

spen saw In einer leber

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 040vRecipe Nr. 124 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.124, gr1.255Shared ingredients: gr1.124Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: boiledType: show dish

Item wil dw von einer spen saw In einer leber chochen so nym zway tail wein vnd ain tail wasser vnd sewd die spensaw vnd ein chalbs leber da [41r] pey vnd wan es nun gesotten ist so seich dick prue her ab vnd stoß die leber in einem morsar vnd nym ein gepatte semel vnd iiij air tutter vnd thue die auch an die leber vnd streich sy mit der prue durch das Inne gesotten ist vnd nym es in ein phannen vnd erbell es vnd mach es ab mit saffran vnd mit gueten gburcz vnd gewß es dan vber dy spensaw In wein dw sy gelegett hast so ist es gerech vnd guett

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"