CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

White bread loaf stuffed with small poultry

ein gefulte semel mit vogel

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 065rRecipe Nr. 189 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.189Shared ingredients: gr1.189Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: breadPreparation: stuffedType: -

Item ein gefulte semel mit vogel nym chlain vogel vnd rost dy ab in smalcz vnd hack opfhell chlain vnd rost dy auch ab in smalcz vnd geburcz dy ab mit saffran Ingber Nym semel vnd mach die holl vnd nym die mollen her auß vnd thue weinper vnnder dy opfhel vnd nym ein wenige vaiste prue dar vnder vnd nym guetten wein vnd leg die vogel in die selben prue vnd opfhel vnd thw es in dy semel vnd mach dy semel woll czw mach ein taig als ein strawben taig vnd czewch die semel dar durich vnd pach sy dan In Smalcz vnd mach ein guette prue mit leczelten vnd mit wein vnd ein wenig honig vnd weinper woll erlessen vnd laß das sieden vnd gburcz es mit saffrann vnd Ingber wan dw dy semmell [65v] machest So gewß die prue oben dar vber vnd gib hayß czw essen

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"