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.

Cherry and almond puree

Ein konkavelite

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 156rRecipe Nr. 1 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.1, m11.87Shared ingredients: m11.1

Categories:

Main ingredient: -Preparation: -Type: -

Ein konkavelite . I . Zvo einer schuezzeln ze machen . man sol nemen ein phunt mandels . vnd sol mit wine die milich vz stoezzen . vnd kirsen ein phunt . vnd slahe die durch ein sip . vnd tuo die kirsen in die milich . vnd nim einen vierdung rises den sol man stoezzen zvo mele . vnd tuo daz in die milich . vnd nim denne ein rein smaltz . oder spec . vnde smeltze daz in einer phannen . vnd tuo dar zvo ein halbe mark wizzes zuckers . vnd versaltz niht vnd gibz hin

M11 - "München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)"