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.

Bustard neck, stuffed, and roasted

Von dem trappem hallse

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 027vRecipe Nr. 243 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: b4.242, w1.243, wo1a.77Shared ingredients: w1.243Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: game poultryPreparation: roastType: -

Von dem trappem hallse ALso vuell des trappem hals oder ander vogel nym sweinen vleisch herte ayr salua vnd kraut hakch das alles zusamen vnd full in domit den hals vnd seud in so er gar sey gesoten so leg in also haissen auf den rost beslach in mit ayren oder mit ayrtaig betreuff in mit smalcz vnd nym saffran vnd petersil vnd phenich mal das auf ain condiment so du pest machst vnd gib es hin

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