CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Venison offal

einen hirssen

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 029rRecipe Nr. 78 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.78Shared ingredients: gr1.78Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: game offalPreparation: -Type: -

Item wildw einen hirssen machen so nym dy lungel vnd pluet von dem Rech vnd sewdt es vnd sneydt es dan also wirffladt seich es schon durch ein tuech das nicht harss dar Innen beleib vnd thue es dan wider in den haffen thue dar czw Smalcz vnd laß es vast sieden das es dick werdt so dw es dan hin gibst so stra wurczen dar auff des hirsch leber vnd pracz auch also etc.

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"