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.

Cabbage with eggs and grapes, fried

weyß pachens chraucz

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 032rRecipe Nr. 91 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.91Shared ingredients: gr1.91Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: vegetablesPreparation: deep friedType: -

Item wil dw weyß pachens chraucz Smachen So nym ein vierdung weinper vnd acht ayr vnd full die spelten vnd prens gmach vnd dar nach ein wenigen [32v] taig mit iij airen vnd wasser vnd sewcz haiß smalcz vber vnd thue dy spelten in den taig vnd leg sy in das haisz smalcz vnd laß also pachen

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"