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, steamed with garlic sauce

Ein geriht von einer gense .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 161rRecipe Nr. 45 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.45, ds1.43Shared ingredients: m11.45Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: -Type: -

Ein geriht von einer gense . Nim ein gans die niht alt si nim vz daz gekroese snit abe die fluegele vnd die diech stecke sie in einen irdinen hafen der enge si guez daz wazzer vf daz siebetueche setze sie vf einen drifuoz der vnden offen si bedecke den hafen . daz der bradem iht vz ge . suet daz gekroese sunder vnd saltz die gans . vnd suede die gans in dem sode biz sie vilnach trucken si vnd gar si gesoten vnd nim denne suezze milich vnd sehs totern . vnd zwei haupt knobelauches die groz sint vnd schele die schone vnd stoz sie mit ein wenic saltzes vnd menge daz mit der milich vnd mit den totern vnd saffran tuo dar zvo . vnd guez daz condiment vf die gans . laz sie erwallen vnd gibe sie hin

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