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.

Dried pear puree

Von kloeczen

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 279rRecipe Nr. 21 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b6.18, gr1.200, h2a.64, w4.15, pa1.21, bs2.63, wo3b.21, wo8.213Shared ingredients: pa1.21, wo3b.21Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: sweet

Von kloeczen Wildw machen ein gemues von kloczen so wasch dy kloczen schon vnd sewd sy schon vnd wol vnd stoes sy chlain vnd streich sy durch mit wein vnd sewd daz wol vnd thu dar ein hoenig vnd negel vnd ander stupp ist es zu duen so reib ein prot dar eyn vnd thues dan In eyn heffen so peleibt es gut vyer oder sechs wochen

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