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.

Almond and roe pastry

mer von mandel

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 021rRecipe Nr. 50 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.43, gr1.50, w1.45Shared ingredients: b4.43, gr1.141, gr1.50, er1.4, wo3b.61Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: pastryType: -

Item mer von mandel So nym mandel vnd hack dy chlain vnd verreyb den selbigen halben mit saffrann vnd das busunder in die schussel vnd dar nach nym weinperen wol er chlawpt vnd erbell das sy sinbel werden vnd leg die auch besunder in ein schussel czw denn mandel dar nach nym aller lay visch rogen dan von parben nit vnd stoß die in einem morsar mit einem wenigen weissen mel das daz werdt als ein strauben taig vnd verb es dar nach alles thue alles auff denn fladen vnd pach es in einem offenn

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"