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.

Eel skin, stuffed with eel

Von dem alle

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 023rRecipe Nr. 202 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: b4.199, b4.226, w1.202, w1.227, k1.19, m11.40Shared ingredients: w1.202

Categories:

Main ingredient: fishPreparation: roastType: -

Von dem alle NIm ein frischen ale treib im ab den slem in koldem aschn lasz dy haut bey dem choph vnd zeuch dy vber den zagel das sy nicht abherr koem hakch salua petersil darczue gestossen Ingwer pheffer ains salcz wirf es auf den ale vnd zeuch dy haut wider vber bespreng in mit salcz leg in auf ain rost prot in gar gib in hin so du dy haut abgeczogen hast so sneid im ab das haupp vnd seud in loez aus dy great vnd hakch dy ale vnd nym ayr saluay vnd schon prat pheffer Ingwer anais salcz domit vuell dy haut nicht vol full das haupp auch prat in gar vnd gib in hin

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