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.

Roe cuts

fladel von visch rogen

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 053rRecipe Nr. 162 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.162Shared ingredients: gr1.162Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: flat cakeType: -

Item fladel von visch rogen nym aller lay visch rogen allain parben rogen nicht vnd stoz die woll in einem morsar das er wirt als ein strawben taig vnd stoz dar vndern ein wenig weyß prott vnd streich es durch ein tuech gburcz ab mit ymber saffran czymerrrintten mach [53v] pode mal von weissen melb vnd lautter wasser vnd salcz dy ful wan dw dy podemal hast gemacht vnd der offen woll gehaiczt ist so streich dy full auff pode mall vnd schueß sy in den offen vnd laß pachen wan sy nun pachen sind so gib haiß czw essen mit zucker

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"