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.

Pig's offal

Ein guot spise .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 158vRecipe Nr. 22 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.22, ds1.21Shared ingredients: m11.22, ds1.21Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: offalPreparation: -Type: -

Ein guot spise . Nim gesotene swins darme vnd den magen snit die gesoten darm in viere die langen vnd die cleinen dar nach snides gefuege als die riemen vnd den magen snide auch smal vnd snit denne beide magen vnd darm den ietweders veber so du cleinest wilt . nim petersilien bolei vnd minzzen . salbey gesotene herte eyer vnd schoene brot kuemels aller meist vnd ein wenic pfeffers vnd ein ey zvo der schuezzeln idiz male mit ezzige vnd mit guoteme sode also daz ez niht zesur werde vnd guez ez vf die kaldiment vnd tuo smaltz dor zvo laz ez erwarmen vntz ez dicke werde gibz hin vnd versaltz niht .

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