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.

Sour cream pastry puree

Ein ander gmues

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 017vRecipe Nr. 149 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: b4.145, w1.149Shared ingredients: w1.149Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: dairyPreparation: pureeType: savoury

Ein ander gmues NIm sauren milram mach ein taig von ayren vnd von semel mel nym zwier als vil milrams das es icht zu dunn werd in rechter mosz geus in ein smalczige phann zeuch ez ab auf kolen das icht stinkchund werd nu nym ein verglasts reindlein mit ein winczig smalcz vnd das gmues in das reindlein das fech rain secz ez auf ain kol wenn du es an wilt richten so les den raum von dem podem vnd leg in auf das gmues wildu es in dem reindlein gebem so strew gwuercz darauf vnd gib ez hin

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