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.

Rice pudding

Von reis ein gmues

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 013vRecipe Nr. 112 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: b4.108, b4.79, w1.112, w1.82, m11.78Shared ingredients: b4.108, b4.122, bs1.106, bs1.128, gr1.110, w1.112, w1.126, k1.55, so1.4

Categories:

Main ingredient: cerealPreparation: pureeType: -

Von reis ein gmues NIm Reis mach den schoen mit warmm wasser tue In in ein hefen geus wasser darauf das es sey ains daum prait ob dem reis secz es hais vber das fevr oder kalt so er begynnet auf weriffen so seig dy prue ab secz in hin lasz in kalten so du in aber machen wild so geus mandel milch darauf vnd secz den auf dy kolen so ruer in also das er gancz beleib so er begynnet dikchen so weisz in mit der milch wenn du [14r] wild ob er sey gesoten so nym drew cherner zwischen dy vinger zu gent dy cziger das da nichtz hercz beleibt so ist er gar berait so gib in hin mit czuker






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