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.

Milk, thickened

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 085vRecipe Nr. 259 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.259Shared ingredients: gr1.259, wo8.80Same ingredients in following recipe: 3Same tools in following recipe: 2

Categories:

Main ingredient: dairyPreparation: -Type: -

Item nym ein gefugen topphfen mit milich slach dar czw xij salcz vnd saffrann Slach das woll mit aim twitel secz dy milich mit dem toppfen In ein wallunden chessel [86r] In wasser lass sy dar In sieden als lang als rindtfleisch so sy gar sey gesotten so gibs hin an ganczen stucken vnd gib dar auff chrautt wildw sew pratten dy weill sy gancz sey so thue sy in ein peuttel vnd beswar sy mit ainem stain von margen vncz an denn abent sneidt sy dan vnd stoz an ain spyss vnd sprens mit salcz vnd mit pheffer etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"