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.

Fake eggs, almonds, with pfeffer

ayr In dem pheffer

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 007rRecipe Nr. 49 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: b4.47, w1.49Shared ingredients: b4.47, w1.49, pa1.47Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: analogueType: show dish

NIm ij libra mandl vnd stoez in klain reib in mit czuker ab vnd tue ein wenig wasser daran so beleibt er weisz vnd torfftz nicht sieden lassen vnd sol zu mossen dikch sein so macht du die ayr dovon machen vnd nym des mandel ain tail vnd mach in roet mit saffran daz er sey als ein tutter vnd mach aus dem roten als vil tutern alz vil du wild als groez als die tutter vnd nym ein klain weisz tuech vnd mach ein lueg do leg daz tuterlein ein vnd daz weisz daruber daz es sey gestalt alz ein ay darnach als vil als auf ain essen vnd 1/2 weinper wasch schon vnd reibz klain vnd nym ein scheibem von einer semlen die prue darein vnd mit einem suessen wein durich slahen vnd ain pheffer machen vnd mit czuker daz haist ayr In dem pheffer






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