CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Sauce

Ain guette salsen

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 086vRecipe Nr. 261 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: bs1.14, gr1.261, so1.36Shared ingredients: gr1.261Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Ain guette salsen Accipe folia piretri munda et laua in aqua mundissima et lota experime aquam fortissime postea pone in vase mundo et super effunde acetumvinegar) bonum ita vt acetum super eminet herbis et mitte stare pro diem naturalem post hoc experime ecetum ab herbe fortiter et tandem in cide minutissime in modum pulueris et exhinc pone In patellam mundam et exquoque cum melle prius dispunnato Et ista dispunacio habet fieri in modum sicut lebetary faciunt lebetis Et excoccio debet fieri ad vnam horam continue cum spatula lignea mouendo Et vltram bulicione in pone pulueres pipperum Et hoc habitis salsamenta optima etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"