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.

Sloe puree, blue

Von manigerlay gepachen

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 023vRecipe Nr. 208 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: b4.206, w1.208Shared ingredients: b4.206, w1.208Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: pureeType: sweet

Von manigerlay gepachen ZV dem gepachen muest du sibem varb habem dy vindest du nach ein ander vnd du muest durich das Iar nach trachten dy erst vindest in dem sumer plab pluemen der muest du habem vil dy solt du derren in einem ofen vnd das in nicht zu hays sey wann sy nu getrukchen sein so stosz sy rain behalt dy varb vnd mach ein gemues von slehen vnd tu der varb daran do wirt es plab von vnd tue honig doran so wirt es suesz mit guetem gwuercz mach ez wol ab vnd gibs hin






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