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.

Eel skin, stuffed, and roasted

al praten

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 019vRecipe Nr. 43 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.43Shared ingredients: gr1.43Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fish fishPreparation: pan fried panfriedType: show dish show dish

Item wil dw aber al praten wenn dw einen al sein hawdt hast ab geczogen so sneyd Im ab das hawp vnd sew In gar woll vnd loß dar nach awß dy grat vnd hack den al vnd nym saluan vnd air vnd schonß prat pheffer ymber vnd salcz vnd full damit dy hawt vnd das dy hawt [20r] nichcz zeuoll sey das sy nit czeprech full das hawp auch wider hin an vnd prat In woll etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"