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.

Salmon, baked in a dough sheet

diz ist ein guot spise von eime lahs

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 158rRecipe Nr. 20 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.20, ds1.19Shared ingredients: m11.20Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: -Type: -

diz ist ein guot spise von eime lahs Nim einen lahs schabe im abe die schuopen spalde in vnd snit in an stuecke hacke peterlin selbey Nim gestoezzen yngeber pfeffer . enys saltz zvo mazzen . mache eynen derben teyk noch der groezze der stucke vnd wirf daz crut vf die stuecke . vnd bewirke sie mit dem teyge . kanst du sie gestemphen in ein forme daz tuo . so mah tu machen hechde foerheln brasmen vnd backe ieglichez besunder in sime teyge ist ez aber eins fleischtages so mahtu machen huenre rephuenre tuben vnd vasande mahtu machen ab du hast die formen vnd backe [158v] sie in smaltze oder suet sie in den formen . nim von den bruesten der huenre vnd ander guot fleisch so wirt die kunst deste bezzer vnd fersaltzez niht

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