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.

Krosseier

Ein essenn von krosz eyern

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 195vRecipe Nr. 61 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: b3.8, b6.33, bs1.280, bs1.87, gr1.109, gr1.18, gr1.246, gr1.251, gr1.5, h2a.61, h2b.35, w4.55, k1.85, so1.59, bs2.49, b1.47, wo3b.27, wo7b.102, wo8.165Shared ingredients: h2a.61, h2b.35, w4.55, bs2.49, wo3b.27Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: -Type: show dish

Ein essenn von krosz eyern Item Wiltu machenn krosz eyer so sewd dye eyer das die totteren nit weich werdenn Vnd thw denn denn entzwej scheublets lochin spiß hin ein vnd thw den totter herauß das das weisz in der schalenn bleib Vnd hack petterlein klein vnd reib die tottern darvntter Vnd thw dann ein schmaltz In ein pfannenn Vnd Rur es durch ein ander pisz es sein genug gewynnet Vnd mach es nicht Zu dunne noch Zu hert ob demm fewrr vnd fulle es danne wider in die schalenn vnd sewd es danne In einer fleisch prew vnd schel sie schone vnd mach sie In ein gute prw vnd versaltz nit

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