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.

Fis flat cake

Ein fladen

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 162vRecipe Nr. 59 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.59, m11.60Shared ingredients: m11.59, ds1.54Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: flat cakeType: -

Ein fladen . Einen fladen von fischen gemachet wisze welherleie sie sint . hechede oder bersige geworfen in eine dicken mandelmilch wol gemenget mit rys mele . vnd ein apfel dor in wuerfeleht gesniten . vnd ein wenic smaltzes dor in getoen . vnd ein wenig gewurtz gebreit vf ein blat von teyge gemaht vnd schuezzez in einen ofen vnd laz in backen .

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