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.

Calf's trotters aspic

Von einem geiszlitz

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 190vRecipe Nr. 29 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.29, bs2.58Shared ingredients: h2a.29Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: aspicType: -

Von einem geiszlitz Item wiltu machenn geiszlitz von kelberr fussenn so verseud sie wol In wein Vnd wenne sie gesotenn sein so thw sie auß derr prwe vnd stosz sie klein In einem morszer vnd seig sie mit der prw durch ein tuch vnd thw dar ein gut wurtz vnd honig vnd lasz es siedenn vnd feym es schone vnd gews es dann auff ein klein spen Vnd lasz es sten pisz es hert werd Vnd thw es den vber den hert vnd thw es danne pald her wider abe vnd slach es auff [191r] ein panck so schneidestu sie wie du wilt

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