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.

Fig aspic

ein veigen sulz

Metadata:

Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 033vRecipe Nr. 97 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: bs1.11, gr1.142, gr1.97, pa1.55, wo8.162Shared ingredients: gr1.97Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: aspicType: -

Item wil dw ein veigen sulz machen So steck ye vj veigen an ain spisel so vil dw wilt vnd sewcz in einem chessellein oder in einem haffen vnd gewß wein dar an prott vnd leczelten geriben vnd thue an dy suppen von den veigen vnd honig vnd esseich vnd streich es durch ein sib gburcz vnd geverbs vnd erbels das alles durch ein ander vnd leg dy veigen in ain rains wasser vnd gewß dan das dar an vnd wenn dw das an richtest so bestra es mit erbellten synibellen weinper vnd iss also chalt

Gr1 - "Graz, Universitätsbibliothek, Ms. 1609"