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.

Game pie

von posteten

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 065vRecipe Nr. 190 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.190, wo10c.25, wo7a.144, wo7a.148, wo7a.157, wo7b.36Shared ingredients: gr1.190Same ingredients in following recipe: 8Same tools in following recipe: 1

Categories:

Main ingredient: gamePreparation: pieType: -

Item von posteten nym bybprat vnd sneid es wurfflat vnd ein guetten frischen speck dar vnder vnd gburcz es ab mit nagel Ingber pheffer Salcz ein wenig thw ess in denn postetten haffen vnd schews es also in den offen vngedeckt vnd wann dich dunck das es halben pachen sey so nym es her auß vnd seych das wasser da von vnd nym ein wenig vaister prue von rindfleisch vnd gewß die dar an vnd mach den postetten haffen oben czw vnd schewß es wider in das offendel vnd laß es gar pachen Also magstu postetten machen von rindtfleisch von lemprat Auch also von rebhunern die solt dw gancz lassen vnd nicht chlain machen vnd thue In albeg also als dw dem wilprat gethan hast Auch magstu machen postetten von hunern magel von leberen des selbigen geleich vonn [66r] ckranwitt vogeln Auch als dan czw den rebhunern gehort sunder prue Nym guetten wein vaiste prue von rindtfleisch vnd reib ein wenig leczelten dar vntter vnd gburcz es mit saffran Ingwer wan dw den postetten haben wildt verdeckten das das rebhuen gepratten ist So gewß dy prue dar vber Auch soltw das reb hain in derr postetten offt vmb cheren ee dw das czw decks das es sich geleich pratt So deck dan das hunn czw vnd schewß es in das offendel vnd lass wol pachen

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"