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.

Parsley puree

ain wurczel muessel

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 079rRecipe Nr. 231 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.231Shared ingredients: gr1.231Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: herbsPreparation: pureeType: -

ITem wil dw machen ain wurczel muessel So nym pettersill wurczen sewdt dy schon thue das herr fuder nach dem so hacks sy chlain vnd 1/2 tail mandel dar auss mach ain milich vnd thue dy wurczel dar ein vnd lass sieden wann es nun gesotten ist so richs an vnd tue von oll oder smalcz daran [79v] vnd lass dar Inn sieden so wircz guett Inder masse mach piessen vnd machs gelb so ist es guett

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"