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.

Chicken claws with veal dumplings

Von huner fuessen ein essen

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 017rRecipe Nr. 148 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: b4.144, w1.148Shared ingredients: b4.144, w1.148Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: meatPreparation: dumplingsType: -

Von huner fuessen ein essen [17v] NIm loetig fuezz von Iungen huner nym ein guet mager kalbvleisch vnd hakch das klain vnd mach das ab mit guetem gwuercz in die vvll wirf gancze negel wiltu es auf ain essen haben so nym ij ayr daran vnd wann dy vvll berait ist vnd das ez auch nicht dunn sey so mach denn klaine knodlein douon so tue denn dy vvll in dy claen vnd nym ain vleisch prue vnd lass wol sieden in einer phann so tue dann dy claen darin vnd wenn sew nu gestrekcht sein so nym ein chessel vnd tue darin ein raine prue vnd tue dy pellein in dy fuesz vnd tue sy in dy haissen pruee so werden sy chrump das sy beleibem vnd lasz sy sieden vncz an dy staet mach ein geliberte prue daran vnd losz nicht versieden gib es hin

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