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.

Rice cheese

ein kass von reys

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 077vRecipe Nr. 225 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.225Shared ingredients: gr1.225Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: cerealsPreparation: analogueType: show dish

Item welt ir machen ein kass von reys So nempt ain pluennten Reys vnd durch chlawbt den schon senck In Inain wasser lass in nicht versieden slochs schonn mit ainem loffel tue In auff ain weyss thuech halben reib In schonn tue dar ein czucker vnd ain [78r] wenig salcz slachs in dye schussel mach In flach das er ain kass geleich sey nym gross nuss vnd ain milich da von mach sey suesss mit czwcker vnd gewss dy dar an mit nuss ckernn westeck den schon so ist es guett

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"