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, roasted, with sauce

Ein essen von einer gans

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 028rRecipe Nr. 248 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: b4.247, w1.248Shared ingredients: b4.247, w1.248, m11.27, ds1.26Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: poultryPreparation: roastType: -

Ein essen von einer gans NIm ein gans stoess an ein spis vnd seud das kroese nym iiij herte ayr vnd ein prosem protz vnd kum vnd ein wenig pheffer vnd saffran vnd nym iij gesoten huner lebern vnd mal das zusamen mit esseich vnd huner prw zu massen feur vnd schell zwiual vnd sy dunn vnd tue sy in ein hafen vnd tue darczu smalcz oder wasser vnd lass sieden das sy waich werden vnd nym iiij oephel vnd sneid dy kernn aus als dy zwiual gar gesoten sein so tue ophel darczu das es waich beleib vnd tue dann das gemallen vnd dy ophel vnd zwiual all in ein phannen vnd als dy gans geproten ist so leg sy zu vnd tu sy in ein schoen schussel vnd das condiment darvber gib es hin versalcz nicht






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