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.

King's chicken

wilt du machen ein spise von huenern

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 159vRecipe Nr. 30 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: b6.13, gr1.81, h2a.41, h2b.25, m11.30Shared ingredients: m11.30

Categories:

Main ingredient: -Preparation: -Type: -

wilt du machen ein spise von huenern xxviij Diz heizzent kueniges huenre Nim iunge gebratene huenre hau die an cleine mursel . nim frische eyer vnd zvo slahe die menge dar zvo gestozzen ingeber . vnd ein wenic enys guez daz in einen vesten moerser der heiz si mit dem selben crute daz tuo du zvo den eyern da mit bewirf die hunre . vnd tuo die huenre in den moerser vnd tuo dar zvo saffran vnd saltz zvo mazzen . vnd tuo sie zvo dem viuer [160r] vnd lazze sie backen glich heiz mit ein wenic smaltzes gib sie gantz hin daz heizzent kueniges huenre

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