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.

Suckling pig, roasted

ein gebraten gefueltez ferhelin .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 156vRecipe Nr. 9 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.9, ds1.9Shared ingredients: m11.9Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: show dish

ein gebraten gefueltez ferhelin . Ein gebraten gefultez ferhelin mache also Nim ein verkelin daz drier wuochen alt si . vnd brue daz kuele . vnd zuehe im daz har allez abe daz man ez iht wunde . So sol man im vemme den rans vssene die hut lazzen . vnd loese beide fleisch . vnd gebeine abe . vnd allez daz ez in dem libe hat . an die klawen die ez nidennen hat . vf den fuezzen . vnd nime des fleisches daz dor vz gezogen ist wol als zwei eier vnd suede ez vilnach gar . vnd nime danne daz . vnd spec vnd hackez . tuo rowe eyer dor zvo vnd eine sniten broetes vnd peterlin krut . vnd saltz zvo mazze . vnd fuelle da mit daz ferkelin niht alzv vol vnd forne den munt vnd legez sanfte in einen kezzel laz ez erwallen [157r] daz die hut iht zvo breche . so nim ez denne . vnd lege ez vf einen huelzinen roest vnd brate ez sanfte Alz ez denne wol geroest si So nim ein bret vnd lege daz vf eine schuezzeln mache vf daz bret vier steckelin vn cleide daz bret mit eime blat von eyern . vnd setze das verkelin dar vf . cleide ez auch mit eime blate vnd laz im die oeren darvz gen vnd den munt vnde trage ez hin .

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