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.

Stockfish, roasted

ein stockvisch

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 020rRecipe Nr. 44 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.23, bs1.59, gr1.156#sub1, gr1.44, w1.23, wo3b.131, wo7a.132Shared ingredients: gr1.44Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fish fishPreparation: pan fried panfriedType: -

Item wil dw machen ein stockvisch so nym ein stock visch vnd thue ym ab sein hawdt vnd wasserr In ein nacht dar Inen sten truck In ainen essich vnd dan In vnd betrawpf In mit putteren vber all vnd mach ain taig von melb vnd von airen thue dar czw pheffer vnd saffran vnd salz vnd be slach denn stoß den visch treystundt da mit vnd laß prawn werden gegen dem fewer vnd betrawfp In woll vnd gib In hin

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"