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.

Sauce, black

Ein swarcze geyslicz

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 006rRecipe Nr. 42 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: b4.40, w1.42Shared ingredients: w1.42Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Ein swarcze geyslicz NIm j libra weinper vnd reib die schon daz sy klain werden du solt nemen schifflen von leczlten gemacht macht du ir nicht gehaben so nym ein andern leczlten vnd sneid in dynn vnd prenn In swarcz vnd losz In kalt werden vnd stoezz klain vnd saw in durich ein pheffer sib daz solt du tun daran als vil daz sein genueg sey vnd solt habn j talentum hoenigs vnd solt das daran tun vnd guet gwuercz auch dar an tun mit der geislicz solt du die temperieren vnd solt die weinper durich slahen vnd solt sie in Im sieden lassen wol weissen Innwer tue dar ein vnd ruer es wol ab vnd czuker solt du auch haben wenn sy zu dikch wil werden so geus rumanie darvnder vnd gibs kalt

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