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

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Fish, hollow roast

Von praten

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 276vRecipe Nr. 17 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: pa1.17Shared ingredients: bs1.258, pa1.17, wo1a.2Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: roastType: -

Von praten Wildw machen halb praten von vischen vnd mandel millich So nym ain hechten vnd hack In clayn vnd dar vnter geribens prot vnd stupp vnd nym ain hulczen spys der eben sey vnd streich dan dy full dar an mach es gleich sam ein hirssen pratten vnd legs dan zu dem fewr vnd prats sauber vnd pegewß mit putteren oder oell wan es gepratten ist so zeuch es ab dem spyß also [277r] ganz vnd nym dan dick mandel milch vnd hawsen platteren dye gesoten sey vnd zucker dar ein vnd thu es In sawbre pfan vnd machs gelb genueg vnd den pratten mittal vnd secz in ein chlains heffen daz er auf wertz stee vnd gews der millich Inden praten vnd las es sten vncz es hert wert vnd schneyds dan zw duennen scheyben vnd gibs dan zu essen daz haissent gulden spyegel




Pa1 - "Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42"