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.

Fish as collared pork

Ein geprescz von vischen

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 022rRecipe Nr. 193 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: b4.190, b6.23, gr1.203, gr1.73, w1.193, w4.128, pa1.1Shared ingredients: b4.190, w1.193Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: aspicType: savoury

Ein geprescz von vischen NIm hecht vnd slein durich einander oder welicherlay du wild visch perbem der nym nicht vnd nym denn visch vnd seud sy ab wann sy nu gesoten sein so prich dy clain mit der haut vnd tue dy gret douon so muest du ein lot hausen ploter haben dy solt du sieden all daran das der prue nicht zu vil sey vnd gwurcz es rain vnd schutt dy plater an den visch vnd treib es durich einander vnd leg es in ein zwiueachtig tuech vnd beswear das vast zu sam vnd leg es auf ain laden oder auf ain tisch vnd leg ein pret darauf vnd leg darauf stain als swer als zwen man oder swearer vnd la das werden kalt vnd nym dann ain leczlten vnd reib in klain vnd czuker darin vnd seud es rain ab vnd geus ein suessen wein daran vnd lasz es werden vnd mach das schon ab mit gueten gwurcz vnd saffran vnd tue daran 1/2 virdung weinper vnd mandel auch als vil tue in dy prue vnd losz werden kalt vnd gib es hin etc.

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