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.

Chantarelle pastry

Ein essenn von gepackemm heist pffifferling

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 194vRecipe Nr. 55 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Categories:

Main ingredient: -Preparation: pastryType: show dish

Ein essenn von gepackemm heist pffifferling Wiltu machen ein guts gepachens Heyst pfifferling So mach einenn tayl als zu Haydenischenn pachenn als du einenn vrhaw machenn wollest verstestu sein nicht so mach dar aus klein pleter als die pfifferling eins mer danne des anderen mynner Vnd wanne du der pleter gemacht hast So wart das sie dick sein Vnd an den ortenn nicht Zu dunn sein Vnd thw sie in ein pfann nenn mit smaltz Vnd pach sie darInnenn Vnd vbersturtz die pleter Zu ein ander auff einer hant als ein krapfen Vnd sturtz sie dann Zu samenn mit denn Zipfelnn so hastu Zwir gesturtzt vnd wirff es in die pfannenn vnd las pachen