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.

Fake leg of chicken from chicken breast

Ain essen von huner

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 021rRecipe Nr. 184 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: b4.182, w1.184, w4.101Shared ingredients: b4.182, w1.184Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: show dish

Ain essen von huner NIm drewu huner auf ein essen loez das pretig als douon vnd hakch das klain mach ez mit guetem gwuercz vnd mit petersil vnd nym geribem prot dorvnder vnd klain gehakchten spekch vnd ayr vnd hakch das durich ein ander so dy pain von den huner mach dy pellein in der hand vnd verpirig dy pain darin das es vnden ein wenig furgee leg sy in ein wallende prue dy nicht versalczen sey vnd lasz sy sieden vncz an dy stat vnd hakch spekch vnd petersil daran gibs hin

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