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.

Blanc manger

ein gmuß von hunernn

Item wil dw ein gmuß von hunernn machen dw solt nemen ein hunern vnd sewd das woll wenn das gesotten Ist so nym das weyß ausß der prust vnd [30r] der zayß leg In ain phann vnd derr das woll ob dem fewr vnd wenn es dur sey so czer reib es In einem reib sib oder czw stoß In einem morsar chlain als ein melb so nymb mandel milich von der gesoten hennen prue machen wil dw es sueß haben so leg czucker dar czw vnd laß es ein wenig sieden

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"