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.

Gudgeon with cinnamom

gefult grundel

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 057rRecipe Nr. 170 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.170Shared ingredients: gr1.170Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: stuffedType: -

Item wil dw gefult grundel machen nym die grossen grundel so dw sy magst gehaben vnd thue sy in ein frischs wasser vnd mach dar nach ein guette mandel milich mit zucker vnd gestossen czymmerrintten [57v] dar ein vnd laß die grundel durch die handt lauffen ye aine nach der anderen In ein anders frisch wasser Also laß durch trew oder vier wasser nach ein ander lauffen Vnd czvm lesten laß sy durch die hanndt lauffen in dy mandel milich vnd wan sy al dar Inn er truncken sind so hab ein phan mit siedunden wasser vnd heb sy auß der mandel milich mit einem faym loffel In das wasser vnd das das wasser nicht versalczen sey vnd laß dar Innen sieden gibs haiß czw essen mit czymoen

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"