CoReMA

Cooking Recipes of the Middle Ages

HELP

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, with spices

Von rephuner

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 019vRecipe Nr. 168 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: b4.166, w1.168Shared ingredients: b4.166, bs1.137, w1.168, wo1a.42, wo3b.98Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: boiledType: -

Von rephuner NIm rephuner vnd seud sy vnd tue sy aus der prue wann sy wol gesoten sein so tue ains vnd reib semf mit honig vnd seih den rain vnd tue ein gesoten Ingwer dorin vnd leg dy rephuner vnd sneid sy an der prust oder zeliede sy

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