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.

Pike roast

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 001rRecipe Nr. 1 Dating: part I (cooking recipe collection): mid-15th c., part III: mid-14th c.Origin: possibly Augustinian canon monastery St. Dorothea ViennaLang: Bavarian

Similar recipes:

Same title: b4.1, b4.16, w1.1, w1.16Shared ingredients: w1.1Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

DV solt nemen hecht vnd slach die auf vnd tue die great dauon vnd den swais von dem hecht mues du habn so wirt es swarcz von hastu sein nicht genueg so nym leczelten schifflen die solt prennen das sie swarcz werden vnd lass kalt werden vnd lass klain stoessen vnd slach die durich ein sib vnd nym dann ein wein vnd leg die leczelten darin vnd hakch mit den vischen klain das tue du zu maszen daran vnd nym ein roken prat vnd reib das klain vnd mach es durich einander mit dem visch vnd leczelten vnd gwuercz es wol vnd tue nicht saffran daran Nym Nu das merer tail der visch do mach von dem visch do mach ain praten von vnd stekch den praten an den spis vnd nym ain arbais prue die tue in den chessel vnd do leg den praten In vnd laz In sieden vncz an die stat vnd la In auch nicht versieden vnd der mach zwen oder drey das er sich auf ein schussel verge Vnd nym Mandel vnd sneid In noch der leng klain vnd spikch den praten domit vnd stekch gancze negel auch darin do wirt es gesmach von nu sol man 1/2 weinper habn die sol man reibem klain mit weachlischen wein sol man sew durich slachn vnd zuker vnd ander guet gewurcz das sol man darczue haben vnd gib In hin






W1 - "Wien, Österr. Nationalbibl., Cod. 2897"