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.

Flan

Ein gemues

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 013vRecipe Nr. 111 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: b4.107, w1.111, w4.4, w4.81, wo7a.73, wo7b.214Shared ingredients: wo8.80, bs1.101, w1.111Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: -Type: -

Ein gemues NIm ein gefuegen hafen mit milch slach xij ayr darczue salcz vnd saffran slach sy mit einem twierel secz die milch mit dem toph in einen wallunden chessl mit wasser las sy darInn sieden als lang als ain rintvleisch so sy gar sein gesoten so gib sy hin an ganczen stukchen vnd gib darauf wol gesmache krewter

*Flan, roasted* (Subrecipe Nr. 1) [cooking recipe] Wildu sy praten so tue sy in ein tuech dy weil sy gancz ist vnd beswer sy mit einem stain sanft von margen bis an den abent sneid si dunn vnd stoesz an einen spis vnd bespreng sy mit salcz vnd mit pheffer vnd gib sy hin

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