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.

Nut puree

Wilt du machen ein nuezzemuos

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 164rRecipe Nr. 84 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: b4.112, bs1.22, h2b.10, w1.116, w4.16, m11.84, a1b.6Shared ingredients: b4.112, w1.116, m11.84Same ingredients in following recipe: 2Same tools in following recipe: 2

Categories:

Main ingredient: nutsPreparation: pureeType: -

Wilt du machen ein nuezzemuos . Wilt du machen ein nuezzemuos . so nim nuezze kern . vnd stoez die cleine . vnd slahe sie durch ein tuoch mit eyner suezzen zamen milich . vnd mit einer broesmen semeln broetes wol gesoten in eyme hafen vnd gibe smaltz gnuoc dran . vnd mit eyer totern . wol abe geruert . vnd wol geverwet mit saffran .

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