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.

Meat, how to preserve

Von manigerlay vleisch

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 027rRecipe Nr. 238 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: b4.237, w1.238Shared ingredients: b4.237, w1.238Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: preserveType: household tip

Von manigerlay vleisch WIlldu fleich behalten von sand merteins tag vncz auf den sumer es sey rinder oder kostrawun oder sweine ygleichs soltu legen besunder das soltu salczen schoen vnd beruer es nidter mit den henden dem swein soltu abslahen sein fuess bey dem chnie vnd dy aren ab wie vil du der behalten wild vnd lasz in dem salcz ligen iij wochen also gancz nym sy nicht in dy plossen hent vnd dy sulcz geus der von in ein kessel oder phann vnd seud dy sulcz schoun vnd schawum sy so wirt sy lautter als ein wein vnd nym ein klains vessel vnd tue dy fuess dorin vnd dy aren der sulcz mues als vil sein das man es do mit dekch vnd hull es zu vnd loss sten vnd ge nicht vil dor czu






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