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.

Beef liver with beef liver puree

Von rindes leber

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 023vRecipe Nr. 206 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: b4.203, w1.206Shared ingredients: b4.203, bs1.69, w1.206, m11.31

Categories:

Main ingredient: offalPreparation: pureeType: savoury

Von rindes leber NIm ein frische rindesleber dy nicht stainyg sey sneid sy in fumf stukch prat sy auf ainem rost wann sy sich gesauert hat so wasch sy inder prue oder in wasser drey stund so prat sy dann gar lasz sy denn kalt werden besneid dy schon stoez der stukch ains in einem moerser vnd tue darczue pheffer Ingwer anais mal das klain zu sammen mit esseich erwell es das ez dikch werd lasz ez kalten leg dy lebern dorin vnd gib ez fur hirsein






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