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.

Almond and roe pastry

Zu geweichten Inder vasten

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 006vRecipe Nr. 45 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: b4.43, gr1.50, w1.45Shared ingredients: w1.45Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: pastryType: -

Zu geweichten Inder vasten NIm mandel vnd hakch den chlain vnd verb den halben mit saffran das leg besunder In ain schuessel nym weinper wol erlesen vnd well die daz sie sinibel werden vnd leg die besunder in die schussel zu disen nym aller visch rogen den der pearbem rogen nicht vnd die in einen morser mit einem wenigen weissn melblen daz ez werd als ain straubem taig vnd ferb das vnd geuz auf die fladen vnd pach es in einem oeffen

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