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.

Pancakes in three colours on a skewer

ein schaff czagel pachen mit air

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 058rRecipe Nr. 172 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.172Shared ingredients: gr1.172Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: pancakeType: show dish

Item ein schaff czagel pachen mit air nym air vnd slach das weiß besunder den tutter auch besunder vnd laß pettersil gar woll stossen vnd czerchloffen das weiß gar woll vnd gewß ein loffel vollen oder czwenn mit milich [58v] dar vnderr vnd ruer es ab in einem smalcz vnd schudt das auff ein tuech vnd preß da slach air vnder vnd das gruen auch dar vnder vnd ruer das selb auch ab vnd nym den air tutter vnd chlopf sy woll vnd mach ein chochel in einem chlain phan dar aus vnd schneid yeglichs besunder ains chlicz lang an der lenng vnd la dir machen spissell alsuil dw ir haben wilt vnd nym veigen auch dar czw stos am ersten ein grus an einen spisseln dar nach ein weyß dar nach ein veigen dar nach ein gelbs als pis das spissel voll wierdt mach ein taig von airen vnd czeuch die spisslein dar durch vnd pach das vnd wan dw das an wilt richten so czeuch die spissel her auß vnd sneidt sy nach der leng auff vnd richs an vnd gibs czw essen mit czuckerr etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"