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.

Opium poppy cheese

Ein kes von mahen

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 009rRecipe Nr. 65 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: b4.51, b4.63, w1.53, w1.65Shared ingredients: b4.63, w1.65Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: seedsPreparation: analogueType: show dish

Ein kes von mahen NIm mahen vnd mach den zu milch diz ir genueg sey zu einem essen vnd nym ain lot hausen ploeter vnd sewd sy das zerrge In einem wasser do slach es mit durich wann du es nu durich geslagen hast so sol die milch als dikch seinn als die mandelmilch geus die milch an die hausen plater vnd ruers durich einander vnd tue ainn czuker daran vnd versalcz nicht vnd sol suesz sein nu geus in In ein schuessel die nicht zu weit sey als ein keas naph wann es nu kalt warden ist so wirt sy hert so tue den keas auf ein andre schissel vnd bestekch den keas mit nus kernn vnd wildu gernn so sneid In zu iiij stukchen vnd mach ein suezze mandel milch oder ein nus milch dorczue vnd gib ez hin

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