CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Fake roasted milk

Ein geriht

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 161vRecipe Nr. 50 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.50Shared ingredients: m11.50Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: -

Ein geriht Nim frische mandelkern vnd weiche die vnd hirse gruetzze vnd gesotene eyer vnd ein wenig schoenes brotes vnd krut diz mal zvo sammene so du dickes muegest vnd guez ez in ein pfannen vnd laz ez sieden vntz daz ez dicke werde vnd machez . gel mit saffran . vnd feizt mit butern vnd laz ez denne kueln vnd snide ez zvo murseln vnd stecke ez an einen spiz vnd laz ez braten vnd beslahe ez denne mit eyern vnd mit guotem krute vnd gibs hin fuer gebratene milich

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