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.

Black nuts

Ein gemacht nusz

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 191rRecipe Nr. 30 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: gr1.182, gr1.63, h2a.30, pa1.16, b5.7, bs2.59, b1.74, wo3b.16Shared ingredients: h2a.30, wo3b.16Same ingredients in following recipe: 3 1Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: preserveType: -

Ein gemacht nusz Wiltu machenn ein gemacht nuß So nym die nusz acht tag vor subendenn Vnd nym einen pfrymen vnd stich In ygkliche nusz funff locher vnd lasz sie ligen In wasser acht tag vnd schel sie danne In wein vnd sewd sie dann ein wenig Vnd lasz sie dann ein tag Rwenn Vnd sewd sie dann In honig vnd thw sie danne her wider ausz Vnd besteck sie danne mit negelein vnd mit ymber vnd mit zymetrindenn vnd nym danne ein sawber honig vnd lasz das siedenn vnd machs auch mit gutemm Ingwer gestupp vnd leg dan die nusz dar ein vnd thw sie dann In ein veszlein ader In ein verglastenn hafenn