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 head

vonn dem haup des chalb chochen

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 042vRecipe Nr. 129 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: bs1.191#sub1, bs1.191#sub8, gr1.129Shared ingredients: gr1.129Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: boiledType: -

Item wil dw vonn dem haup des chalb chochen So nym das hawbt vnd har es gar schonn vnd slach ein mitten von ein ander vnd nym das hieren her auß vnd secz das chalt haubt czw einem guetten wein vnd laß es sieden piß es gar waich wirdt vnd nym dy pain da uon vnd stos das gepratt gar chlain In einem morsar vnd nym die prue da das chalbs hawbt vnd [43r] secz es wider czw dem fewr nym honig vnd mach es sueß nym pheffer ymber vnd guet gburcz vnd laß es sieden piß das es dicklat wirdt so nym dan ein schons peck da nit czw großsey vnd das daz peck ein wenigs seycht sey vnd gewß dan das gesotten chalbs haubt in das peck secz es in ein chalten chaler so wirt es hert so nym es dan vnd sneyd es wecklat In dem peck vnd legs dan auff ein schussel dar auff als auff die hasen nestel das das schickt chalt sey

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"