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.

How to prepare seven food colorings in the course of the year

Willdu nu chochen mit den selbem varbem dy choch noch des zeit Im Iar

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 023vRecipe Nr. 209 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: b4.207, w1.209Shared ingredients: w1.209

Categories:

Main ingredient: -Preparation: colorantType: kitchen tip

Willdu nu chochen mit den selbem varbem dy choch noch des zeit Im Iar

*How to prepare white* (Subrecipe Nr. 1) [cooking recipe] WEiss vindest du wal allbeg Do machest du gmues vnd gepachens von

*How to prepare red* (Subrecipe Nr. 2) [cooking recipe] Rot machstu von galilan per wann dy zeytig sein so press sy als ein wein wenn sy nu geprest sein so seud sy vnd tue ein honig dorin so halcz du sew ein gancz Iar so machstu salssen vnd gemues von

[24r]

*How to prepare green* (Subrecipe Nr. 3) [cooking recipe] Gruen das vindestu albeg wol das machstu von petersil oder von anderm kraut do machstu gmues vnd pachens von

*How to prepare brown* (Subrecipe Nr. 4) [cooking recipe] Praun machtu auch wol habem das machstu von weichseln do machstu gmues von wie du wild

*How to prepare grey* (Subrecipe Nr. 5) [cooking recipe] Grab das machstu auch wol habem nym weysz vnd swarcz durich einander do wirt es grab von

*How to prepare black* (Subrecipe Nr. 6) [cooking recipe] Swarcz das machstu selber wol das mach von honig vnd von leczlten

*How to prepare yellow* (Subrecipe Nr. 7) [cooking recipe] Gel das ist auch guet das machstu mit saffran das des nicht zu vil sey oder es wuert rot

etc.






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