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.

Goose, braised

Von einer gepraten gens in einem hafen

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 027vRecipe Nr. 241 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: b4.240, w1.241, wo1a.76Shared ingredients: b4.240, w1.241, m11.45, ds1.43, wo1a.76Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: poultryPreparation: roastType: -

Von einer gepraten gens in einem hafen EIn gancze gans das das kroes abgesniten sey dy stekch in ein engen irdein toph geus wasser darauf das sy bedekch lass sy von vnden auf sieden auf einem drifues vermach den choph das der pradem icht aus gee schuer tzue ein klain feur lass sy sieden das sy vil natraug werd vnd doch gar suesse milch vnd vj tutern vnd ij haupp chnouleach das mal zusamen vnd loss es mit der gans sieden vnd saffran es vnd gib sy gancz hin

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