CoReMA

Cooking Recipes of the Middle Ages

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  • 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

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Pastry, named the fur

Von einem gepachen das haist ein pelcz

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 026vRecipe Nr. 236 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: b4.235, w1.236Shared ingredients: b4.235, w1.236

Categories:

Main ingredient: -Preparation: pastryType: -

Von einem gepachen das haist ein pelcz SLach ain taig ab mit wasser vnd mit ayren mach in zu pletern du macht wol ij centum pleter machen wenn dy pleter gemacht sein so mach ein starkchs plat das vnden stee das als dikch sey als zu ainem koph nym dy pleter vnd leg [27r] ains vber das ander nu nym ein nim sweinen smalcz vnd ein gestossen zuker vnd leg ain plat nider in das grosz pint vj eher zu einander vnd nym das sweinen smalcz vnd spreng das vnder domit vnd strew ain zuker darauf nu nym ain ander plat vnd mach das auch vaist mit dem sweinen smalcz vnd strew es aber mit zuker also mach du dir ij centum oder wye vil du wild sy muessen auch gar dunn sein nu muest du habem ein praitz platz geraich vnd ij vinger vbrig nym vnd verbint dy pleter als du ainem choph tuest der ranft mues eins vinger hoch sein nu nym es gar firleich vnd scheub es in eine ofem der nicht zu kalt sey luig oft dorczu wenn es wirt so hat es sein schir gnueg das gepachen haist ein pelcz






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