CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Sour cherry puree

Gemuees

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 271rRecipe Nr. 6 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b2.1, b4.113, h2b.1, w1.117, w4.7, m11.86, pa1.6, bs2.1, wo3b.6Shared ingredients: b2.1, pa1.6, wo3b.6Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: -

Gemuees Wildw machen eyn gut gemues von weychselen so thu sy In ainen haffen vnd secz In auf ein gluet wan es syeden wirt so laz es chalt werden vnd gewß nich dar an vnd seych es durch eyn tueech vnd thu es wider Inden haffen vnd laz es syeden vnd thu eyn honig dar an vnd ruer es vncz daz es dick werd vnd [271v] thu ein geribens prot dar Vnd gews daz In ein vessel so machst dw es geben warmm ader chalt vnd wan du es an richtest so see Imber dar auf




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