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.

Apple, stuffed, and batter fried

Gehalbirt opfel von vier varbenn

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 189rRecipe Nr. 16 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: b6.4, br1.43, h2a.16, h2b.7, db1.54, wo3b.142Shared ingredients: h2a.16Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: deep friedType: -

Gehalbirt opfel von vier varbenn Nym ein gerurte eyer von vierley varben Vnd schneyd einen apffel In vier teyl denn kernn vnd die schelff die vmb den kernn ist Vnd full doreyn yetederr varb einer vnd steck sie dann an spisz vnd Zeuch sie danne durch ein dunnen starcken tayg Vnd sneyd es dann auff wie es ader wenn das gepachen ist Vnd strew es wol mit Zuckerr vnd versaltz nit Man trunck sust zu vil darauff etc.

H2 - "Heidelberg, Universitätsbibl., Cod. Pal. germ. 551"