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.

Spoiled food, how to recover

wann ein chost stinckundt wirdt wie man sy wider pringen Soll

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 025vRecipe Nr. 66 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.66Shared ingredients: b4.1, b4.1#Alt_ingredient_1, b4.152, b4.192, b4.22, b4.22#sub1, b4.9, bs1.123, bs1.191, bs1.191#sub9, bs1.36, bs1.58, gr1.224, gr1.224#sub9, gr1.247, gr1.66, gr1.83, h2a.14, pa1.84, pa1.85, w1.1, w1.1#Alt_ingredient_1, w1.154, w1.195, w1.9, a1b.77, er1.13, b1.18, b1.19, b1.32, b1.38, b1.62, wo1a.20, wo3b.74, wo3b.75, wo7a.106, wo7a.151, wo7a.31, wo7b.117, wo7b.174, wo7b.84, wo7b.84#Alt_instruction_4, wo8.29, wo8.37, wo8.37#sub2, wo8.59, wo8.59#Alt_ingredient_2, wo8.72, wo8.72#sub1, wo9a.17, er2.85Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: kitchen tip

Item wann ein chost stinckundt wirdt wie man sy wider pringen Soll so nym ein rockens talir vnd wirff es in das fewr als wellest dw es ab prennen als czw einem pheffer vnd czewch [26r] ein gluedt her auß vnd leg das prat oben dar auff vnd secz das stinckundt essen oben dar auff vnd laß also sieden so ver treibt es dem gesmach

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"