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.

Goose, roasted, with offal sauce

diz ist ein guot fuelle

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 159rRecipe Nr. 27 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.27, ds1.26Shared ingredients: m11.27Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: -

diz ist ein guot fuelle Stoz ein gans an einen spiz vnd suet daz gekroese nim vier eyer gesoten herte . vnd nim dor zvo eine brosmen schoenes brotes vnd kuemel dor zvo vnd ein wenic pfeffers vnd saffrans vnd nim dri gesoten [159v] huones lebern Mals zvo sammene mit ezzige vnd mit huener sode zvo mazzen sur vnd schele zwiboln vnd snide sie duenne vnd tuo sie denne in einen hafen tuo dar zvo smaltz oder wazzer . vnd laz sie sieden daz sie weich werden . vnd nim denne sur epfele snit die kern her vz als die zwiboln gar sin gesoten wirf die epfele dar zvo daz ez weich belibe vnd tuo denne daz gemalne vnd die epfele vnd die zwiboln alle in ein phannen vnd als die gans gebraten ist so zvo lide sie lege sie in ein schoen vaz vnd guez daz condimente dar veber vnd gib sie hin .

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