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.

Pastry, fried

ein gestuecz pachen machen von air

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 015vRecipe Nr. 25 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: bs1.120, gr1.25, wo1a.16Shared ingredients: wo7a.143, b1.42, wo9a.90, gr1.25, k1.54Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: deep friedType: -

Item wildw ein gestuecz pachen machen von air So mach ein taig vnd mach Inn als czw einem haidnischen pachen vnd mach auch pleter vnd sneid ein snitten dy Smeller sey dan ein vinger versneidt dy pletter an kainem artt vnd laß sy gancz vnd nym ein smalcz in einem morser vnd secz den hayß vber al das wellig werdt vnd nym ein koch loffel in die handt oder ein hoczel das sie als groß sein das dw mugst geraichen an die pletter wan dw die pletter gesotten hast vnd ye ains vber das ander vnd wierff es ab dem holcz in denn morsar vnd la es pachen das dich sein benugt ist es ym not so ker es vmb in dem morsar vnd pach es piß das es sein genug gewingt vnd mach dan guet suppen dar czw vnd dar czw ein wenig wein einen piczolten vnd stra dar Ein wenigg weinper vnd gewß dy suppen auff Das pach wan dw wellest es an richtenn etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"