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.

Calf's skin with spiced sauce

ein chalb machen

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 042rRecipe Nr. 128 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.128Shared ingredients: gr1.128Same ingredients in following recipe: 3Same tools in following recipe: 2

Categories:

Main ingredient: offalPreparation: boiledType: -

Item wil dw ein chalb machen so nym ein chalb czewch im dy haut ab nym die haut vnd har die oder sy in einem warmen wasser vnd mach sy gar schon dar nach leg sy in einen haffen vnd laß sy gar waich werden sieden dar nach so nymbs her auß vnd leg sy auff ein anricht vnd sneyd sy czw geleicher [42v] weiss als hassen nestelen sind inder mitt prait vnd an den artten spisczig vnd leg sy in ein schussel vnd spiczigen ortteren dy vber golt vnd nym dan weinper vnd mandel vnd geriben leczelten vnd ein guetten wein saffran pheffer ymber nagl muscat vnd thue das in den wein vnd laß es siedenn pey dem fewr dar nach laß es chalt werden vnd gewß es auff dy hassen nestel vnd laß die stefften nit naß werden

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"