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.

Apple fried dumplings

Von kraphen

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 025vRecipe Nr. 225 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: b4.224, w1.225, m11.46, ds1.44Shared ingredients: w1.225Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: dumplingsType: -

Von kraphen [26r] SChell schon oephel sneid sy duann seud sy in wasser tue zu den ophel ayr vnd mel vnd gekrauet vnd mach ein taig dauon vnd hakch daraus chrephel schell sauwer ophel sneid sy dunn seud sy waich in smalcz seich das smalczig ab zu prich dy ophel gar meng dorczue ayr Ingwer vnd kraut pach es in smalcz mach ein plat von ayren vnd geus dy ophel auf das plat vnd vald es auf den oephel lass es in wenig smalcz pachen pis ez vnden rot werd bestreich es mit einer schussel gib es hin das haist ein gukelpip mit den selbem ophel machtu chrephel fullen etc.

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