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.

Cow lungs puree

ein guet gemuss von kue lungel

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 070rRecipe Nr. 202 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.202Shared ingredients: gr1.202, pa1.5Same ingredients in following recipe: 1Same tools in following recipe: 2

Categories:

Main ingredient: offalPreparation: pureeType: -

Item wil dw machen ein guet gemuss von kue lungel wenn sy nun gesotten [70v] Sindt So hack sy chlain vnd thue sy ann guette fleisch prue vnd secz sy auff ain guette chluett vnd lass es merr sieden vnd reib ein pratt dar an vnd stupp es dann ab vnd sneidt speck chlain wurfflat vnd Smelcz es in einer phann vnd wan dw das gmus an richcz So thue den speck dar an vnd versalcz nicht etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"