CoReMA

Helmut W. Klug; Christian Steiner; Astrid Böhm; Julia Eibinger

doi:hdl.handle.net/11471/562.10

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.

Stockfish puree

ein stockvisch

Ingredients:

air (chicken egg)
milich (milk)
pheffer (pepper)
saffran (saffron)
stockvisch (stockfish)
salcz (table salt)
semel prot (white bread)

Tools:

hack predt (cutting board)

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 020rRecipe Nr. 45 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.128, gr1.45, w1.132, wo3b.134Shared ingredients: gr1.45Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pureeType: -

vnd schell ein stockvisch (stockfish) vnd sew In gar vnd schudt In auff ein hack predt (cutting board) laß awß dy grat (fish bone) vnd hack In chlain thue dar czw milich (milk) air (chicken egg) semel prot (white bread) pheffer (pepper) saffran (saffron) vnd salcz (table salt) vnd laß es er wallenn vnd gib es hin oder mach dar auff ain gelbew suppen (sauce) mit saffrann (saffron)

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"