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.

Roe-deer head coated with stuffed pancakes

Ein essenn von einem Reh haubt

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 189vRecipe Nr. 21 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.21, h2b.12, bs2.13, db1.9Shared ingredients: h2a.21, h2b.12, bs2.13, db1.9Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: game offalPreparation: roastType: show dish

Ein essenn von einem Reh haubt Wiltu machenn ein Reh haubt so soltu es vor sengenn vnd danne syedenn vntz es erfellet Vnd sol die payn darausz thunn Vnd sol die ebenn tzwey fullenn mit demm hyrn Vnd man sol das hirn mit hertenn kernn hacken vnd mit weynperen vnd mit wurtzenn Vnd mach dartzu vier pleter von eyrenn Vnd ein gut geheck von fleysch vnd leg das In die pleterr Vnd sol die pleter vmb die pein schlahen das es do mit gefullet werd Vnd richt es ann vnd versaltz niten

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