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, boiled and roasted

von ainem al czwenn

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 024rRecipe Nr. 62 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.207, gr1.62Shared ingredients: gr1.62Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: -Type: show dish

Item wil dw machen von ainem al czwenn So czewch dem al sein hawdt ab vnd mach ein guette full von airen vnd stupp sew woll vnd full dy haut vnd cher die hawt an das recht vnd stoz das hawp in dy ful vnd na es das es nit auß vall vnd nym dan den al vnd sewdt in mit wasser vnd mit wein vnd stupp es wol ab vnd nym dan dyssen al in der hawt vnd prat den schon auff einem rast vnd petreuff in mit putteren so es gepratten ist so leg In auff ein schussel vnd leg den gesoten al auch dar czw gib sy paidt hin dem herren so mag der herrr etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"