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

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Choux pastry

Ain gepachens

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 018rRecipe Nr. 152 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: b3.9, b4.148, b4.216, br1.28, bs1.140, gr1.92, w1.152, w1.218, w4.156, db1.44, er1.37, wo10c.81, wo10c.90, wo1a.50, wo3b.104, wo8.256Shared ingredients: b4.148, gr1.228, gr1.92, w1.152, er2.75, wo1a.50, wo1b.20, wo3b.104, wo7a.199, wo7b.72Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: pastryPreparation: pastryType: -

Ain gepachens NIm vnd prenn ain taig mit haissem wasser gar trukchen in einem kessel leg in auf ain schoen pret vnd arbait in wol an mel vnd leg in In ain reib scherbem vnd zeuch in ab mit ayren du muest vil ayr habem darczue mach in nicht zu dunn als ein pranten taig zeuch in In smalcz das nicht zu haisz sey zeuch In in der gresz in als ein ay so wirt ez grosz als ein poschugel vnd loesz in wol pachen das er gar hol werd wann ez ring wirt so zeuch es heraus vnd gib es hin mit zuker

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