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.

Sour cherry puree

Ein salsen von weischeln

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 197rRecipe Nr. 1 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: b2.1, b4.113, h2b.1, w1.117, w4.7, m11.86, pa1.6Shared ingredients: b2.1, h2b.1, pa1.12

Categories:

Main ingredient: -Preparation: -Type: -

Ein salsen von weischeln Wildw machen ein gute salssen von weischeln so thu die weischeln In einen haffen vnd secz In auf ein glut vnd lasz sy sieden vnd lasz sy den kalt werden vnd streich sy den durch ein tuch vnd thu sy den wider In einen haffen vnd secz sy aber auf ein glut vnd lasz sy woll sieden vnd rur sie pisz sy dick werd vnd thu dar ein hong vnd geribens prot vnd negellein vnd gut wurcz gar genung vnd thu sy In ein fesslein so beleibt sy ein Iar gut etc.