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.

Suckling pig, stuffed, and roasted

Von der spensaw ein guet essen

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 028rRecipe Nr. 249 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: b4.248, w1.249Shared ingredients: w1.249Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: meatPreparation: roastType: show dish

Von der spensaw ein guet essen VOn dem spenverel vnd von andern tieren nym ein spen verel vnd prat es kuel spalt es enczway an dem haupp vnd raum mit einem holcz dy haut von dem vleisch so nym dann das varig vnd iij herte ayr vnd ij waiche ayr vnd schon prot saffran pheffer salcz hakch das klain vnd tue gesniten spekch darczue vnd full das verlein vnd stoß an ein spis twing dy fuess vmb den spicz prates vnd betreuff es dikch mit smalcz wenn es wol geproten ist so gibs hin nym ein verlein vnd tue iem aus das vleisch vnd dy pain vncz an dy klan allso das das haupp vnd dy claa beleibem an der haut vnd sneid das vleisch vnd loes dann dy pain aus vnd hakch das vleisch [28v] klain vnd ayr vnd weissprot spekch salcz vnd gwurcz vnd mach ein full vnd vvll dy haut das sy werd als ein verlein vnd vvll es nicht zu uol vnd neae wider zu vnd leg es in ein wallunden kessel vnd lasses sieden vil nahen gar vnd leg es auf ain hulczen rost vnd prat es kule vnd gib es hin versalcz nicht

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