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.

Egg puree, pressed

ein guet gmuß

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 014rRecipe Nr. 20 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.20Shared ingredients: gr1.20, k1.125, so1.97Same ingredients in following recipe: 1Same tools in following recipe: 2

Categories:

Main ingredient: eggsPreparation: pureeType: savoury

Item wildw ein guet gmuß machen So nymb ain guet tail ainer milich vnd sewds vnd slach dar nach xx air in dy milich daz sy aber vor chlain geslagen sein salz es vnd mach es ab mit saffrann vnd ander gburcz vnd wan dy milich sewdt so thue dy air drein vnd laß auff einer glud sten schut es dar nach als mit ein ander auff ein tuech vnd halt das tuech vast zesam vnd leg ein prett dar auff das das wasser dar auss gee vnd wan es erkalt So sneyd es czw langen snytten vnd thue czucker dar auff etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"