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.

Almond cheese, baked, with almond milk

milich topflein in der vasten

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 059rRecipe Nr. 174 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.174Shared ingredients: gr1.174Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: -Type: analogue

Item milich topflein in der vasten mach ein guetten mandel ziger vnd der topfflein Alsso vil vnd dw ir haben wilt vnd fuell die tophlein vol pis ainen halben vinger laß lar sten wann sy ein weil in dem offlein gestanden sind das sy nachendt gepachen sindt so mach ein dicke mandel milich vnd verb dy ab mit saffran vnd gewß [59v] oben in die toppfel In den cziger vnd schewß wider in den offen vnd laß gancz pachen vnd gibs hayß czw essen mit czucker etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"