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.

Bohemian peas

Ein behamysch arbaiss

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 009vRecipe Nr. 73 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: b4.71, w1.73, w4.87Shared ingredients: b4.71, w1.73

Categories:

Main ingredient: legumesPreparation: pureeType: savoury

Ein behamysch arbaiss NIm guet arbaiss vnd erchlaub sy schoan vnd mach sy schon mit einer kaltguesz nym dy arbaiss vnd sewd sy schoen trukchen wann sy gesoten seynn nu mues du haben ein guetz gesoten sweinen vleisch vnd muest haben guet gruppem ob du der nicht hast so nym ein schoene gersten die sol trukchen gesoten sein nu nym ein hualczenn leffel vnd czeuch dy arbaiss in dem hefen daz sy weisz werden mach [10r] sie dunn mit der sweinen prue vnd salcz sie nicht vncz du sie wilt anrichten nym das sweinen vleisch vnd sneid daz nach der leng vnd prewun ez schon in einer phann wann du an wild richten so nym die gersten die sol nicht gesalczen sein vnd richt sie trukchen auf die schussel an nu nym das sweinen vleisch vnd leg ez obem auf die gersten nu sulen arbais auch warmm sein die richt an auf ain schussel die sullen nicht dikch sein also gib ez miteinander hin fur ein essen






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