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.

Fish as collared pork

ein gemachten prest sweinsckopf

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 027rRecipe Nr. 73 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.190, b6.23, gr1.203, gr1.73, w1.193, w4.128, pa1.1Shared ingredients: gr1.73Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: aspicType: show dish

Item will dw machn ein gemachten prest sweinsckopf wil dw In machen [27v] von vischen So nym charpffen oder slein oder parben so stupp In schon vnd slach In auff vnd mach In czw stucken vnd thue In In ain phann vnd gewß dar an halbs wasser vnd halbs wein vnd das die prue nur eins vinger gee dar vber dy visch vnd heb sy vber ein guet fewr vnd laß es wol sieden vnd salcz leischt vnd stupp sy woll sy nur haben wenig sindt gesotten so seich die prue in ein schussel vnd nym dy visch vnd thue die grat hack ein winczig durch ein ander vnd thues dar wider in ein phann vnd gewß die prue dar an vnd laß es wider ein winczig sieden vnd die suppen se die sewdt Nun stoz es dan vnd sy durch vnd gewß als sambt durch ein ander in ain chlaine phann vnd laß es sten piß das es herdt wirdt vnd hab es vber ein fewr vnd czwck es pald her wider vnd slach es auff ein anricht vnd sneydt es in ein chalde prue suesse das geist inder vasten fur prest sweinkopf

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"