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.

Egg puree, roasted

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 297rRecipe Nr. 87 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: bs1.16, pa1.87, wo3b.77Shared ingredients: k1.83, k1.85, k1.87, m11.23, m11.30, m11.43, pa1.53, pa1.87, so1.15, so1.57, so1.59, so1.61, so1.61#sub1, gr1.187, gr1.195, gr1.74, gr1.76, h2a.41, h2b.25, k1.109, k1.111, k1.124, k1.52, k1.54, w1.119, w1.134, w1.23, w1.245, w1.249, w1.25, w1.59, w4.1, w4.153, w4.19, w4.54, w4.57, w4.65, so1.82, so1.84, so1.96, so1.97, bs2.26, db1.20, ds1.22, ds1.29, ds1.42, b4.115, b4.130, b4.23, b4.244, b4.248, b4.25, b4.57, br1.15, bs1.1, bs1.16, bs1.228, bs1.29, bs1.33, bs1.61, bs1.73, bs1.75, er1.51, b1.20, b1.49, wo10c.25, wo10c.29, wo10c.63, wo10c.80, wo10c.81, wo10c.85, wo1a.80, wo1b.24, wo1b.3, wo1b.7, wo1b.9, wo1c.5, wo3b.135, wo3b.145, wo3b.168, wo3b.77, wo7a.137, wo7a.143, wo7a.146, wo7a.180, wo7a.180#sub1, wo7a.193, wo7a.199, wo7a.203, wo7a.205, wo7a.209, wo7a.210, wo7a.211, wo7a.217, wo7a.35, wo7a.51, wo7a.64, wo7a.65, wo7a.74, wo7a.77, wo7a.83, wo7b.100, wo7b.101, wo7b.108, wo7b.192, wo7b.204, wo7b.206, wo7b.215, wo7b.218, wo7b.24, wo7b.36, wo7b.37, wo7b.38, wo7b.65, wo7b.66, wo7b.67, wo7b.72, wo8.164, wo8.165, wo8.168, wo8.169, wo8.172, wo8.174, wo8.223, wo8.244, wo8.245, wo8.253, wo8.256, wo8.266, wo8.275, wo8.277, wo8.285, wo8.288, wo8.289, wo8.44, wo8.70, wo8.77, wo9a.123, wo9a.40, wo9a.41, wo9a.90Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: pureeType: -

Nym lottig ayr vnd als vil schmalcz vnd salcz daz vnd laz es nit zw haysß werden vnd thu es In eyn pfan vnd prat daz wirt ein gepraten mueesß

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