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.

Necklace

von ainem hals pandt

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 066vRecipe Nr. 193 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.193Shared ingredients: gr1.193Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: show dish

Item von ainem hals pandt mach ein praycz plat von taig vnd den taig soltu mit wein ab machen vnd nicht mit airen vnd mach ein guette full mit opfhel vnd mit weinperer vnd prenn das mit einem honig ab vnd geburcz es mit pheffer Ingber vnd leg dy ful nach einem czirckell vmb hin als weit das es vmb ein choph gee vnd schneidt in das platt mitten ein chlains lochel vnd czewch es mitten vber die fuell vnd sneid das mit einem chrapfen eyssenn lawbe vnd chlepletter vnd leg es seiberlich in ain phann vnd mach ein smalcz haiß In ainer anderen phann vnd gewß [67r] es also hais auff das halspandt In dy anderen phann vnd laß es pachen vnd wan es gepachen ist so gewß das smalcz wider ab das es er chalt vnd nym es dan auß der phann das soltu vergolten das es ein halspand geleich sey das gibstw woll hin fur einer prawtt essen etc.