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 in three colours

Ein gepachens von dreyerlej farbe

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 196rRecipe Nr. 63 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: bs1.262, bs1.35, gr1.28, gr1.76, h2a.63, bs2.52, bs2.61, wo3b.19Shared ingredients: h2a.63Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: doughPreparation: pastryType: show dish

Ein gepachens von dreyerlej farbe Das das ein grun sej das ander weis das dritt gel So nym eyr vnd thw das weis besunder vnd thwe peterlein darvntter Vnd nym dann ein pfannenn Vnd mach sie heyß mit einem smaltz Vnd nym dann ein grunes plat heraus Vnd mach dann ein gelbs plat von den totteren vnd das thw auch her auß Vnd klopff dann das weiß vnd mach ein weisz plat Vnd leg die drey pleterr vber ein ander das das grune mittenn sey vnd sneyd es klein Zu schachzagel vnd spis es vnd mach danne ein teig von eyerenn vnd von wasser vnd mach In gel vnd Zeuch das dann durch den teig vnd pach es In einem smaltz vnd Zeuch dan das spissell her auß vnd sneid es dann nach der leng von ein ander vnd leg es auff die schussel vnd Zuckersz genungk vnd versaltz nit

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