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.

Freshwater crayfish with brandy

ain prancz von krepphssen

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 050vRecipe Nr. 157 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.157Shared ingredients: gr1.157Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: -Type: show dish

Item wil dw machen ain prancz von krepphssen so nym die grossen chrewssen [51r] die dw gehaben magst an ain funffczigk so gewß ein halb prancz malsel wein wan sy dan gesotten sein so seich den wein ab vnd waich ain wenig weyß prott dar ein deck es czw dy chrewssen schar dy 1/2 laß dw waidenlich dy hopfel die laß auch dy anderen schall dy mustu stossen wan es dan gestossen sey so nym das prowtt vnd den wein vnd streychs mit ein ander durch sey es czw weis so mers mit einem prantten wein so thue es dan in ein newß schaffel temperir es ab mit musca vnd mit musca plue mit ymber das es nit czw rass werdt mach ym ein gestalt mit saffran so nym ein geschubcz prettel das vber das heffen recht sey da sneydt ain lochel durch das prettel so thue ain loffel durch das haffendel das pretl oben dar vber vnd ruer es furstdar so nymm dy chrewssen schar vnd mach dir ain pafessen do steck dy chrewssen schar dar ein [51v] dy dw gemacht hast leg es auff ein flossew schussel dy hossel auff vmb die posselen so gews das gesotten dar ein das dw gesotten hast in dem haffen lueg das man dir mit nichte dar ein greyff so chumb es also ganz auff den tisch machstu es woll czw essen geben

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"