CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Pastry, coloured, on a spit

Von essenn eins kuchenn an einem spisz

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 193vRecipe Nr. 46 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.46, h2b.30Shared ingredients: h2a.46, h2b.30, k1.87, so1.61, bs2.31Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: -

Von essenn eins kuchenn an einem spisz Wiltu machenn einenn kuchenn an eynem spisz von haydenischemm Tayg so berayt In wol von Zwayerley ader dreyerley varbe Vnd leg sie nebenn ein anderr nach der leng das ye eins das anderr nicht Rure Vnd besneid danne den einenn teyl mit einem messer an eynem ort Vnd wint das vmb einenn hultzenn spyß Vnd beslah es mit eyr totteren an denn ortenn so beleibt er dir gantz Vnd prat In nicht Zu heysz etc.

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