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.

Meatballs in chicken claws

ein guete chost von huener fuesß

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 284rRecipe Nr. 38 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: bs1.189, bs1.247, pa1.38, wo1a.97, wo3b.45Shared ingredients: pa1.38Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: dumplingsType: -

So mach ein guete chost von huener fuesß dy soltw lassen vnd nym guetz magers chalb fleisch vnd hacks chlayn vnd wurcz es wol ab vnd In dy full wurff gancze negel wildw es auf ein essen so nym czway ayr dar zw vnd wan dy full berait ist so mach dan chlaine chnadel da von vnd thu dy full Indy cla vnd nym dy fleisch prue vnd laz wol syeden In ainer pfan so thu dy clae dar ein vnd wan sy [284v] dan gestrecht sein so nym einen chessel vnd suesse prue dar ein vnd lazz syeden andy stat vncz es genug hat vnd wart daz sy nit versoten werden vnd eyn guete prue salt dw dar zw haben von dem haupt vnd von dem kragen vnd von der leber machen vnd gut gewurcz dar ein schuten vnd schlach es dan durch ein tuech

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