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.

Cherry and almond puree

Ein guot fuelle

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 164rRecipe Nr. 87 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.1, m11.87, ds1.1Shared ingredients: m11.87Same ingredients in following recipe: 2Same tools in following recipe: 2

Categories:

Main ingredient: fruitPreparation: pureeType: -

Ein guot fuelle Conkauelit macht man von kirsen von den suren kirsen daz sint wiseln . die sol man nemen . vnd von mandelkern eine guoten mandelmilich machen . vnd mit einem wine die kirsen wol gesoten . vnd mit ir eygin brue . vnd geslagen durch ein tuoch . vnd [164v] denne gegozzen in die mandelmilch . vnd gar gesoten in eyme hafen vnd dor zvo wol geruert mit rismele . vnd smaltz genuoc dor an geton . vnd auch wuertze genuoc vnd zucker dor vf vnd versaltz niht

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