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.

Sloes, to preserve

von schlechen

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 063rRecipe Nr. 184 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.184Shared ingredients: gr1.184Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: preserveType: -

Item von schlechen nym slechen die wol czeittig sein vnd die frisch sein nym der ein schussel vols vnd sewds ab in wein mit honig wan sy chalt werden so streich sy durch als dw aller dickest mugst vnd geburcz ab mit pheffer Ingwer mit gestossen nagel vnd sewd die prue czw dem anderen mall vnd wan sy dan erkalt so thew dy slechen dar ein vnd laß sy sten biß hin gen weinachten So gib es dan czw essen

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"