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.

Sauce for venison roast

Ein condiment zu rechpraten

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 016rRecipe Nr. 135 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: b4.131, w1.135Shared ingredients: b4.131, w1.135Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Ein condiment zu rechpraten DAs du beraitest von dem praten vnd das du wild behalten solt du ez nicht spikchen lasz es allenthalbem betrieffen mit smalcz dy weil es preat wenn es gar geproten sey so lasz es kalten so nym rinten von prot Ingwer chum esseich vnd mal das zu samen vnd erwell ez das es ebem dikch werd vnd leg ez in das condiment in dem selbem condiment kalt den hirsein praten vnd auch den gepraten hasen gib ez hin

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