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.

Milk, roasted

Von gebratner milch

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 192vRecipe Nr. 39 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: b4.58, gr1.260, gr1.88, h2a.39, h2b.23, w1.60, m11.26, pa1.80, bs2.24, ds1.25, b1.20, wo3b.65Shared ingredients: wo8.145, bs2.24, ds1.25, h2a.39, h2b.23, m11.26Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: dairy dairyPreparation: pan fried panfriedType: -

Von gebratner milch Wiltu machenn ein gebratenn milch die do nicht vast durch komenn sey Vnd die angelegt hab am hafenn Vnd slah das sust herauß auff ein weyß tuch dorInne bewint sie Vnd beschwer sie vast von erst Vnd darnach la sie ligen vonn demm morgenn pysz hin Zu nacht Vnd sewd sie denn Vnd bespreng sie mit saltz Vnd leg sie auff einenn hultzenn rost Vnd lasz sie wol Rostenn Vnd wirff ein wenig pfefferr darauff vnd betreuff sie mit smaltz oder mit putteren ob es fleysch tag sein Vnd gib dar Zu essenn

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