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.

Eel, boiled and roasted

auss ainem all czwenn all

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 072vRecipe Nr. 207 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.207, gr1.62Shared ingredients: gr1.207, gr1.62, wo3b.10Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: -Type: show dish

Item will dw machen auss ainem all czwenn all So czeuch ab dem al dy hautt vnd thue sy wider an das recht vnd stoz das hawpp in dy full vnd na es an das es nicht ab vall vnd nym dan dar In des allen vnd sewdt Inn mit wasser vnd mit wein vnd stupp es woll ab vnd nym dan den all in der hawtt vnd pratt den schon auff dem rost vnd betraphff yn mit puteren So es ist gepratten So leg In auff ein schussel vnd leg dan den gesotten all vnd gib sy paydt hin den heren So mag der herr woll gesprechen von wann chumbt der ainn all etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"