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.

Poultry with cumin

romischen chumell pratt

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 060rRecipe Nr. 177 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.177Shared ingredients: gr1.177Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: -

Item romischen chumell pratt So nym Iunge hunr als vill dw ir haben wilt oder tauben oder Iung genß oder Rebhunr wan die woll gepratten sindt vnd nicht versalczen so nym semeln vnd guetten wein [60v] vnd auch ein magre prue von fleisch vnd laß das sieden in einer phan oder in einem haffen vnd den romischen chumel wolgestossen den laß nit sieden streich das durch ein tuech vnd well es wider ab vnd gburcz mit saffran pheffer vnd laß nit sieden wan die prue vber slagen sey So leg die hunr oder dy tawben oder dy genß dar ein Gib das chalt czw essen vnd bedechs woll das es nicht riech das magstw ach oder newn tag behalten das es nicht verdirbt

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"