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.

Almond milk, roasted

Ein geprotne milch von mandelkern etc.

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 202rRecipe Nr. 27 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.43, h2b.27, bs2.28Shared ingredients: h2a.43, h2b.27Same ingredients in following recipe: 1 1Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: -Type: show dish

Ein geprotne milch von mandelkern etc. Wildu machen ein milch von mandelkern so nym frisch mandelkern weisz vnd hirs gens vnd gesotne eir vnd ein wenig schuns procz vnd pint das alß czu samen so dick du mugest so geuß es den In ein pfanen vnd laß es sieden piß es dick wert vnd mach es geill vnd faist mit putern vnd laß es den kulln vnd stoß es dan an ein spisz vnd laß es proten vnd beslach es mit ei

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