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

Ain richt von Einem frischen allen

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 026rRecipe Nr. 227 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: w1.227

Categories:

Main ingredient: fishPreparation: roastType: -

Ain richt von Einem frischen allen NIm frisch allen vnd zeuch im ab dy haut vnd sneyd ab das haupp lass sy gar sieden vnd tu herraus dy great stoz krewuter ayr mit dem allen vnd schoen prot vnd hakch dorczue saluay full dy haut domit vnd fug das haupp zu dem allen klaid in mit einem duannen taig vnd ein plat von ayren vnd mach in dorauf gibs hin versalcz nicht etc.






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