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.

Almond and walnut puree

ein acker muss

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 079rRecipe Nr. 230 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.230Shared ingredients: gr1.230Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: pureeType: -

WElt ir machen ein acker muss So nembt ein 1/2 tail mandel lass dy sieden stoss dy chlain slachs durich vnd lass halbs sieden walisch nuss schell schonn czw ainem essen hack sy chlain als ein hiersprein auff ain schon hackprett wann dw an richten wilt als dy mandel milich gesotten ist so tue dy nuss dar Inn machs ab mit czucker das es suess sey salcz czw massen dy nuss lass nicht lang sieden oder wan wilt so thue dy nuss dar ein der sullen als vill sein das es da vonn dick werde etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"