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.

Pea puree

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 290rRecipe Nr. 58 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b3.1, gr1.214, w4.24, pa1.58Shared ingredients: pa1.58

Categories:

Main ingredient: -Preparation: -Type: -

Item ayn kalkus sol guet sein vnd dawch dy zcheren dar eyn vnd las sy syeden daz sy iren rach ver lyesen vnd wasch rayn vnd lazz sy dan trucken syeden wan sy gesoten sind zo zerreib sy mit ainem loeffel da machstw eyn mues von

*Broad bean puree* (Subrecipe Nr. 1) [cooking recipe] Also laz auch dy pon syeden vnd wasch sy schon vnd laz auch trucken syeden vnd zerreyb sy do machstw ein bon prein von vnd schneyd In nach der leng auf ein schussel da mustw auch wein zw ha ben vnd thu zucker dar an [290v] vnd ein oell mues man dar zu han vnd machs mit guten wurcz an




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