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.

Grape aspic

Ein sulcz von weinper

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 289rRecipe Nr. 56 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: pa1.56Shared ingredients: pa1.56Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: aspicType: -

Item Ein sulcz von weinper Nym j libra weinper vnd waysch sy gar schon vnd reybs chlayn vnd eyn hawsen platter reib mit wein Nym des [289v] als vil daz man sy durch mug geschlahen vnd wurcz es wol vnd thu auch zucker dar an vnd thu es auf ein schussel vnd laz chalt werden vnd zeeschneyd es wy du wild Ayn nuß milch vnd hawsen plater sewd In wasß vnd dy milch sol sues seyn vnd thu czucker dar an vnd der prue sol nit zw vil sein vnd sol weyß sein vnd lazz besten Nym ayn 1/2 libra mandelen dy reyb vnd hawssen platter j lot vnd gewß dy milch dar an dy milch sol sues sein vnd thue sy auf ein schussel vnd lazz kalt werden vnd nym 1/2 libra weinper dy wasch schon vnd reib sy vnd 1/2 lot hawssen platter vnd dy milch sol dick sein als ein oell vnd thu zucker dar auf

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