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.

Fish pie

Ein essenn von pastedenn von vischenn

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 192rRecipe Nr. 38 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: b6.19, gr1.107, h2a.38, h2b.22, m11.16, bs2.23, db1.10, ds1.15, wo10c.28, wo10c.29, wo3b.13#sub1, wo7a.129, wo7a.88, wo7b.227Shared ingredients: h2a.38Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pieType: -

Ein essenn von pastedenn von vischenn So schup die visch schonn Vnd zeuch In ab die hewt vnd hack sie Zu kleynenn stuckenn Vnd hack peterlein ader salbej dar vnter Vnd thu dartzu pfeffer vnd yngwer vnd saffrann Vnd Temperirir es alles mit weyn Vnd mach einenn dunnenn teigk Vnd mach das vmb vnd vmb Zu thu die visch dor ein Vnd geusz denn wein darauff Vnd deck es mit einem dunnenn tayg Vnd vermach es vmb vnd vmb gantz vnd prich obenn ein loch dor ein Vnd laß es pachenn also macht man auch hunerr ader Rintflaisch oder vegel vnd richt es ann

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