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.

Partridge, boiled

Von rephuner

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 018rRecipe Nr. 156 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: b4.154, w1.156Shared ingredients: w1.156Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: boiledType: -

Von rephuner NIm dreu rephuner vnd mach dy schoen vnd laa dy fuesz vnd den kragen dabey vnd nym dann ain huner prue dy suesz sey vnd seud dy dorin vnd nym I lad ganczen pheffers vnd wasch den schoaen vnd tue in dorin mit den huner vnd losz in sieden als lang als dy huner vnd laa sy auch nicht versieden vnd sneid dann ain aphl lankch vnd klain vnd mach es ab mit gwrczen [18v] mach es ab vnd wenn du wilt an richten so tu den aphel doran Item wildu es gel machen so wierf x mandel chernn in dy sulcz oder mer vnd gib sie hin

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