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.

Sour cherry, to preserve in spiced honey

weichsel wehalten jar vnd tag

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 060vRecipe Nr. 179 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.179Shared ingredients: gr1.179Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: preserveType: household tip

Item wil dw weichsel wehalten jar vnd tag So nym dy aller frischisten weichsell so dw sy gehaben magst vnd prock sy von dem stingel nym ein schussel voll oder mer vnd als vill honig das dich geduncht dw hast sein genug czw denn weichsell vnd sol die selbigen weichseln [61r] mit dem honig sieden wan sy dan vber slagen sein So streich sy durch ein tuech vnd laß woll wider auff sieden vnd gburcz sy ab mit yngber mit pfeffer mit muscatplue vnd la dir machen ein schons vassell vnd die weichslein dar ein die man ab geprock hatt vnd wan die prue erchalt ist So gewß sy vber die weichsel vnd verslach das vassel vnd secz in einen chalten cheler vnd cher es all tag ain stund vmb von ainem poden auff den anderen zw weinnachten prich das vassel auff vnd gib da von czw essen vnd als offt dw es auff prichst als offt sla es wider czw die weichsell machstw woll behalten pys in dy vasten oder vber Iarr etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"