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.

Lamprey

Ein guot fuelle .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 159vRecipe Nr. 29 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: b4.200, b4.201, bs1.248, w1.203, w1.204, m11.29, ds1.28, wo3b.46Shared ingredients: m11.29Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: -

Ein guot fuelle . Nim lampriden vnd snit sie an sehs stuecke daz mittelst stuecke daz mache minner danne die andern stuecke . besprenge ez mit saltze vnd legez vf einen hultzinen rost brat sie gar . nim daz mittelste stuecke . als ez gar si geroest stoz ez in eime moerser . vnd tuo dar zvo eine swartzen rinden brotes die weiche in ezzige vnd tuo dar zvo gestozzen galgan vnd pfeffer vnd ingeber vnd kuemel vnd muschat bluomen vnd negelin wilt duz aber lange behalden so mach ez scharfp mit ezzige vnd ein wenic honiges vnd suedez vnd legez kalt dor in . noch dirre wise maht du machen . gebratene nuenaugen oder waz du wilt .

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