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.

Apple, stuffed, and batter fried

Von gehalbierten opffeln von vier farben

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 198rRecipe Nr. 7 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: b6.4, br1.43, h2a.16, h2b.7, db1.54, wo3b.142Shared ingredients: b6.4, h2b.7, bs2.8Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: fruitPreparation: deep friedType: -

Von gehalbierten opffeln von vier farben So nym ein gerurte eir von vier farben vnd schneid ein apffell In vier taill vnd nym auß Idem teill den kern vnd die schelffen die vmb den kern ist dar full ein Itweden farb einer vnd steck sy dan an ein spischlein vnd czeuch sy den durch ein dunen strauben teig vnd schneid sy den auf wen sy gepachen vnd bestreu es woll vnd versalcz es nicht etc.

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