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.

Bread puree

daz ist auch guot

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 159rRecipe Nr. 25 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.25, ds1.24, wo8.231, wo8.239Shared ingredients: m11.25Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: breadPreparation: pureeType: -

daz ist auch guot Nim mandelkern mache daz in siedeme wazzer stoz sie vnd twinge sie durch ein tuoch oder mal sie nim schoen herte brot snit die obersten rinden abe schone vnd duenne snit dar nach schiben so du duennest muegest daz beginne vnder der oebersten rinden ieglich schibe sol sin sinewel vuege der schiben viere zvo sammene vnd snit sie smal als einen riemen vnd snit sie den twerhes veber so du kleines maht halt die mandelmich veber daz fiuer laz sie warm werden wirf daz brot dar in daz sie dicke werde halt sie veber daz viuer laz sie sieden vnd gibez in die schuezzeln vnde strauwe ein zvcker dar vf daz heizzet caleusvnd gibz hin Also mache auch ander milich ob tu totern dor zvo tuon wilt

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