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.

Eel skin, stuffed with eel

Ein geriht von vrischen elen .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 160vRecipe Nr. 40 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: b4.199, b4.226, w1.202, w1.227, k1.19, m11.40, ds1.39, wo1a.66#sub1, wo3b.127#sub1Shared ingredients: m11.40Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: show dish

Ein geriht von vrischen elen . Nim frische ele zuech in abe die hut vnd snit abe daz haubt laz sie gar sieden vnd tuo her vz die grete stoz krut eyer vnd schoene brot vnd mit dem ale hacke salbei . dar zvo fuelle die hut vnd brat in vnd wuege daz haubt zvo dem ale cleide in mit einem duennen teige vnd ein blat von eyern vnd machin druf . roestin vnd gib in hin .

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