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.

Lung puree

Gemues

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 270vRecipe Nr. 5 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.119, w1.123, w4.32, w4.79, pa1.5, wo7b.34, wo8.223, wo8.224Shared ingredients: gr1.202, pa1.5Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: offalPreparation: pureeType: -

Gemues Wildw machen eyn gut mueß von chuee lungen wan sy nue gesoten ist so hack sy chlayn vnd thue sy In eyn [271r] gute fleisch prue Vnd secz auf eyn gute glut vnd laz es wol mer syeden vnd reyb ein prat dar an vnd stupp es dan ab vnd schneyd speck clain wurflat vnd schmelcz es In einer pfan vnd wan dw daz gemueeß an richtest so thu den spek dar an vnd uersalcz es nit

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