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.

Eggs, riced

Ein gmues von ayren

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 008rRecipe Nr. 58 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: b4.56, w1.58Shared ingredients: b4.56, bs1.32, w1.58Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: pureeType: sweet

Ein gmues von ayren NIm xxxij ayr seud sie hert daz weisz nym douon daz hakch klain vnd stoez den rain vnd ein fein semelmel nym darczue daz solt du durich ein tuech slahen vnd czuker vnd wenig salcz tue daran die tuter solt du besuander stoezzen vnd nym ain wenig mel darczue vnd saffran tue darein saffran darein vnd czuker vnd solt es durich ein tuch fean vnd czu yedem mues muestu haben ain tegel vnd yegleicher sol drew loecher haben das weisz besunder in ain tegel vnd die tuter auch besunder in ain tegel nu muestu nu ein rechel haben zu ygleichem tegel daz man ez damit durich reib vnd daz solt du trwukchen daz die wrmel als lang werden als prait die schussel ist vnd czeuch ain von dir vnd ain zu dir vnd mit dem her auf Nu nym die weissen tegel vnd czeuch chrewcz weis hin vber noch der leng vnd dann nu das gelb streich hin vber vnd her vber vnd nym aber daz weisz vnd nach dem weissen das gelb dy weil du ychcz hast






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