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.

Eggs, stuffed with fish

vischair

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 017rRecipe Nr. 31 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.31Shared ingredients: gr1.31Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: stuffedType: show dish

Item wildw machen vischair so nym das geprat von hechten vnd Stoß das in einem morsar vnd nym dar nach ymber vnd vber prenn dy das sy tutterlen sein vnd prich darnach das ay an paiden artten auff vnd thue den tutter dar auß vnd mach ein gestossen mit guetten gburcz ab vnd fuls in dy ayr schall vnd legs in einen morsar vnd vber prens dar [17v] nach schels vnd stoß ann ein spiß vnd salcz vnd pracz sy also etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"