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.

Mortar chicken

ein guot spise von hunneern .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 157rRecipe Nr. 12 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: b6.2, b6.20, bs1.226, bs1.63, gr1.111, gr1.75, gr1.84, gr1.86, h2a.26, m11.12, bs2.54, ds1.12, er1.50, wo1a.78, wo3b.136Shared ingredients: er1.50, wo1a.78, wo3b.136, b4.228, b6.2, bs1.226, gr1.80, gr1.84, w1.229, m11.12Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: pastryType: -

ein guot spise von hunneern . Eyn gebraten hun zelide cleyne nim wizzez broet mache einen duennen eyer teic saffran . vnd pfeffer stoez vnd tuo daz zvo sammene vnd mengez z wol in einem vazze vnd nim einen moerser mit frischem smaltze . vnd stoez diz alzvo male vnd ebenez oben mit einer kellen . vnd deckez mit einer schuezzeln vnd kere den moerser dicke vmeme gen dem fuere daz er glich heiz habe . vnd weich blibe als er harte werde so seige denne abe das smaltz vnd schuete daz huon in ein schuezzeln . vnd gibz hin .

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