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.

Eggs, stuffed and roasted whole

gefulte eir

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 203rRecipe Nr. 31 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.47, h2b.31Shared ingredients: wo9a.41, wo7a.205, wo7a.220, wo7a.221, wo7a.60, wo7b.131, wo7b.200, wo7b.88, db1.52, wo10c.59, wo3b.140, wo3b.145, wo3b.161, wo3b.168, wo3b.169, wo3b.183, wo7a.146, wo7a.179, h2a.22, h2a.54, h2b.13, h2b.31, w1.159, w4.65, k1.54, a1b.14, bs2.14, bs2.35, bs2.39, db1.12, db1.20, db1.21, db1.37, b4.157, br1.15, br1.16, br1.21, br1.39, br1.7, bs1.52, gr1.28, gr1.90Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

gefulte eir Item willdu machen ein essen von gefulten eirn so slah sy an der spicz vnd thu ein wenig schmalcz In ein pfanen vnd geusz die eir dar ein vnd lasz es pachen vncz es sein genug sey vnd hab Inen vnd aussen len da mit slah es auff ein panck vnd hack dar vnter gut gewurcz vnd schneid es czu samen czu scheuben vnd gute weinper vnd meng es vnter ein ander vnd thu ein eir dar vnter das lind werd vnd full es wider In die schallen vnd steck es an ein spiß vnd laß es praten vnd versalcz nicht etc.

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