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 puree

ein reis muss

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 079vRecipe Nr. 232 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b3.4, bs1.128, gr1.232, wo1a.25Shared ingredients: gr1.232Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: cerealsPreparation: pureeType: -

WElt ir machen ein reis muss so nempt ein halbs talentum reys auff ain essen der chlaub vnd wasch den schon lass In nicht versieden das er woll geswelt sey nym suesse ckue milich dy lass wallen wan man essen will so thue den reys dar ein das der milich nicht czevill sey vnd xxiiij tutter czeslach woll vnd thue sy dar an ruerss durich ein ander frischen putter thue dar an hastu des nicht so thue smalcz dar an

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"