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.

Veal lung dumplings, batter fried

Ein essenn von kelberlungenn

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 195rRecipe Nr. 60 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.60Shared ingredients: h2a.60, h2b.34Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: deep friedType: -

Ein essenn von kelberlungenn Wiltu machenn ein gut essenn von kelberlungenn So hack die lungenn klein Vnd thw darvntterr ein wenig gesotens [195v] specks Vnd Zwenn eyr totteren Vnd gut stupp darein Vnd hack es gar klein durch ein ander Vnd mach keinenn Zeugell daraus vnd mach einen gutenn smerbenen taig vnd zeuch die kugel dardurch vnd pachs In einem smaltz vnd versaltz nit

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